Gluten-Free Blueberry Chia Pancakes
Gluten-Free Blueberry Chia Pancakes
These Gluten-Free Blueberry Chia Pancakes are the perfect thing to make when kickstarting your day! Completely fluffy, thick, soft, and jam-packed with so much flavor, these pancakes are truly irresistible with the perfect amount of blueberries in each bite! Made in just a few short steps and under 25 minutes TOTAL. Vegan option.
When it comes to a good stack of pancakes, I truly can't resist the urge to dig right in. Generally, I think that pancakes are just superior for a family meal in the mornings and these Gluten-Free Blueberry Chia Pancakes are the perfect bite for those with gluten sensitivity (or not). They're so fluffy, soft, and perfectly thick that even people who eat regular traditional pancakes won't believe that these are even gluten-free. Plus, they are so easy to whip together and so versatile in terms of flavors, if you're thinking about switching things up from the blueberries and chia seeds.
Now, with a bit of experience, I've learned to master pancakes on so many levels and I chat a ton about the tips to making the most perfect pancakes. And if these are your first go-to foods to make for breakfast, then you're sure to love this Toasted Coconut Bread [Gluten-Free] or these Fluffy Vegan Banana Chocolate Chip Pancakes, Dairy-Free Almond Blueberry Pancakes, Vegan Lemon Poppyseed Pancakes, and Vegan Funfetti Pancakes.
Why You’ll LOVE These Blueberry Pancakes?
Basically, these gluten-free blueberry chia pancakes come together easily. You'll need just one bowl and a skillet or griddle to get these pancakes going. Plus, the entire recipe takes just 25 minutes! But also:
- Flavorsome. The blueberries, chia seeds, and warm spices in these pancakes add a subtle sweetness + bold decadence. A flavorful combination if you ask me.
- Easy. This blueberry pancake recipe is simple and doesn’t take much time at all, and best of all, you don’t need any fancy equipment!
- Perfect texture. I don’t want to toot my own horn, but these pancakes are so fluffy and moist that you’ll want to whip them up every morning, not just on weekends or special occasions.
- Entirely Gluten-Free with a vegan option. If you are gluten sensitive no problem---these pancakes fit the bill. Plus, there's a vegan version that’s just as tasty and fluffy if you need it!
Jump to:
- Why You’ll LOVE These Blueberry Pancakes?
- Are these Pancakes Dairy-Free? Are Eggs Dairy?
- How to Make Gluten-Free Blueberry Chia Pancakes
- Ingredients for these Gluten-Free Pancakes
- Tips + Hacks for Making the Perfect Pancakes Every Time
- Fresh vs. Frozen Blueberries
- Roasted Blueberries
- How to Roast the Blueberries
- Why Chia Seeds Anyway?
- What Kind of Milk Works Best?
- How to Know If Your Baking Powder + Baking Soda are Fresh
- The Best Toppings for Your Pancakes
- Common Q + A's for Gluten-Free Blueberry Chia Pancakes
- More Delicious Breakfast + Brunch Recipes
- MADE OUR RECIPE(S)?
- Gluten-Free Blueberry Chia Pancakes
Are these Pancakes Dairy-Free? Are Eggs Dairy?
So, while these pancakes are not entirely dairy-free because of the unsalted butter, an easy switch to vegan butter makes them completely dairy-free! But first---let's talk about the biggest elephant in the room: the fact that these pancakes have eggs. Well, while many of us are aware that eggs ARE NOT CONSIDERED DAIRY, I do know that many other people aren't fully aware of this fact. So--yes. These pancakes are dairy-free and eggs are dairy-free. In addition, eggs are an ingredient that comes jam-packed with protein and works as a great binder. If you need to know more about this, check out this great article via Food52.
How to Make Gluten-Free Blueberry Chia Pancakes
Don’t be intimidated by a pancake recipe. I know that many people are afraid to experiment with pancakes because they might not be perfect, but you probably already have most, if not all, of the ingredients at home for these Gluten-Free Blueberry Chia Pancakes. And I include a few tips + tricks to ensure that your pancakes come out perfectly every time. Simply start by making your batter, flipping the pancakes on each side in a good skillet or griddle, stack, top, + wallah!
Ingredients for these Gluten-Free Pancakes
- Blueberries. These are what make the topping, but they can also be added to the batter for an extra textured bite.
- Gluten-free flour. I recommend organic 1-to-1 baking gluten-free flour from Bob’s Red Mill or King Arthurs for the best quality. If using other gluten-free flours, ensure that they include xantham gum for the best texture.
- Baking powder. This will lighten your pancakes so they’re fluffy and airy. Make sure your baking powder is fresh (not expired!) for best results.
- Cinnamon + nutmeg. These add a warm fall flavor the pancakes that compliments sweet blueberries nicely and helps to amplify the flavor.
- Cane sugar. This vegan-friendly granulated sweetener is subtly sweet and won’t overpower the blueberry flavor. You can also sub with maple syrup, Agave, date syrup, coconut sugar, or brown sugar. If you’re not vegan, honey also works.
- Almond milk. You can use a store-bought version or make your own Almond milk. Also, feel free to use any dairy-free milk you have on hand (try my Creamy Homemade Oat Milk or Easy Homemade Coconut Milk).
- Vanilla. Another important flavor boost to these decadent pancakes.
- Unsalted butter. This is great for cooking your pancakes to a golden-brown perfection!
- Eggs. These are NOT CONSIDERED DAIRY despite popular belief. They are what bind everything together.
- Coconut oil. I like to bake and cook with melted coconut oil, however, you can sub with melted vegan butter, vegetable oil, or olive oil.
- Chia seeds. I love using chia seeds from organic brands like Whole Foods or Navitas Organics. It's such a rich superfood.
Tips + Hacks for Making the Perfect Pancakes Every Time
Ensuring that you make the perfect blueberry pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:
- TIP #1: LOW + SLOW IS BEST.
- TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.
- TIP #3: ABSOLUTELY NO OVER-MIXING!!
- TIP #4: LET THE BATTER SIT TO REST.
- TIP #5: EVENNESS IS KEY.
- TIP #6: YES, THE CORRECT PAN MATTERS.
- TIP #7: FLIP WHEN IT’S TIME, OK?!
- TIP #8: FLIP ONLY ONCE!
- TIP #9: BUTTER IN BETWEEN.
Fresh vs. Frozen Blueberries
I love using fresh blueberries for a lot of my recipes, especially with pancakes like these. But, frozen blueberries are also great and the flavor is more concentrated, plus they’re more affordable.
However, note that if you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water and prevents the berries from sinking to the bottom of the pancake batter.
Roasted Blueberries
Add extra, bold blueberry flavor to your gluten-free pancakes by roasting your blueberries instead:
- Blueberries. Again, fresh works best for the best roasting results.
- Olive oil. Helps the blueberries to wilt and roast nicely.
- Brown sugar. I like organic sugar.
- Lemon zest. To add some citrus flavor and help to bring out the juices out of the blueberries.
See my Vegan Roasted Blueberry Muffins for the actual measurements for roasting your blueberries.
How to Roast the Blueberries
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add the blueberries unto the baking sheet (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and lemon zest. Bake for 10-15 minutes or until blueberries are wilted, and the juices are bubbling. Remove from oven and let it cool completely before folding them in your pancake batter!
Why Chia Seeds Anyway?
OK, so did you know that Chia Seeds are considered a superfood? Yup. It is. For those of you who are wondering what a superfood is anyway----whelp, it's pretty simple. Superfoods are nutrient-rich foods that are considered to be especially beneficial to one's health and well-being.
While there isn't just one type of food that can fight away any one disease, etc.; having an array of good foods (including superfoods) and a well-balanced diet is the key to overall good health.
When it comes to Chia Seeds, this type of food falls under the 'Nuts and Seeds' category of superfoods. They are generally rich in fiber, vegetarian protein, and heart-healthy fats. Research has indicated that eating nuts and seeds helps to protect us against heart disease.
While some nuts and seeds are dense in calories, Chia Seeds have very few calories which often makes it a great option when adding it to meals and drinks.
What Kind of Milk Works Best?
When it comes to vegan milk options, there are so many possibilities. From soy milk to nut milk to the newest trend, potato milk, you can find a delicious plant-based option you love. And what makes these milks even better? You can make them from scratch at home! All of these dairy-free milk recipes will work for this Gluten-Free Blueberry Chia Pancake recipe:
- Coconut Milk
- Quinoa Milk
- Potato Milk
- Cauliflower Milk
- Easy Homemade Creamy Cashew Milk
- Almond Milk Without Soaking
- Ultra Creamy Homemade Oat Milk
If you’re curious about the wide world of dairy-free milk options, start with this guide to The Best Milk Alternatives for Your Entire Household.
How to Know If Your Baking Powder + Baking Soda are Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your pancakes (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
The Best Toppings for Your Pancakes
If you'd like to spruce things up with these blueberry pancakes, then that's super easy! You can add any of the following ingredients to the top of your pancakes for a nice bite:
- Chocolate chips or chopped chocolate
- Fresh blueberries
- Granola, homemade or store-bought
- Nuts or seeds (chia seeds, pecans, walnuts, almonds, etc.)
- Peanut butter, drizzled
- Chia seeds
- Coconut whipped cream
- Sliced bananas
- Dairy-free ice cream (for an extra fancy treat)
Common Q + A's for Gluten-Free Blueberry Chia Pancakes
You can store any leftovers tightly sealed in a ziplock bag and kept in the refrigerator for 3-4 days. Re-heat in the oven or microwave when ready to serve.
Absolutely! If you’d like to make these pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
Yes! To make these pancakes vegan, simply omit the eggs and substitute with 2 ‘flax eggs’ (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the dairy-free milk.
Of course! If you choose to opt out of cane sugar, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or maples syrup.
Yup. If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows cake to bake thoroughly.
Nope, absolutely not! Instead of coconut oil, you can always use vegetable oil or melted vegan butter, if preferred.
Yes! Using any berry 1:1 works also. Blackberries, Raspberries, or strawberries are all great substitutions to try if you don't want to use blueberries!
While most boxed mixes call for water, I find that substituting milk for water will add a richness that creates an even fluffier pancake. Milk will yield a thicker batter, so the amount may need to be adjusted to get the desired consistency or you can try half water, half milk.
This is a major debate that seems to be divided, however, I personally find that butter creates a nice golden outside and adds rich flavor to your pancakes. Also, the trick is to always butter in between frying to keep pancakes evenly cooked.
Basically, you'll know that it's time to flip your pancake once the edges begin to form and turn golden as well as bubbles start to form (and pop which creates holes) on the tops of the batter.
You should generally flip pancakes once, which is why it's best to ensure that the bubbles that form at the tops have popped and created holes before making the flip.
More Delicious Breakfast + Brunch Recipes
Now that you've fallen in love with these blueberry pancakes, put more ingredients to good use with these other delicious family-friendly breakfast + brunch recipes:
- Sweet Potato Berry Breakfast Boats
- Baked Crunch Cinnamon French Toast
- Southern Caprese Biscuit Breakfast Strata
- Creamy Southern Sweet Potato Grits with Chickpeas
- Balsamic Strawberry Brioche French Toast
- Lemon Blueberry Doughnuts + Sprinkles
- Protein Peanut Butter Banana Chia Oatmeal
- Maple Cinnamon Oatmeal + Roasted Oranges
- Apple Cinnamon Olive Oil Cake
- Fluffy Banana Oat Pancakes
MADE OUR RECIPE(S)?
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Gluten-Free Blueberry Chia Pancakes
Ingredients
PANCAKES:
- 2 cups gluten-free 1-to-1 flour (I love Bob's Red Mill or King Arthur: See Notes!)
- ¼ cup organic cane sugar
- 1 tablespoon baking powder
- 1 teaspoon arrowroot starch
- 1 tablespoon chia seeds
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 4 Tbsps coconut oil (See Notes!)
- 2 cups Almond milk (You can use whole milk or your fave plant-based milk)
- 2 tsps vanilla extract
- 2 large organic eggs
- 1-2 cups fresh blueberries (See Notes for frozen option!)
- unsalted butter, for cooking
OPTIONAL TOPPINGS:
- Fresh blueberries
- Granola
- Whipped Cream
- Maple syrup, for drizzle
- Banana slices
- Chia seeds
Instructions
TO MAKE THE PANCAKES:
- In a large bowl, add the flour, sugar, baking powder, arrowroot, cinnamon, nutmeg, chia seeds, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the milk, eggs, vanilla, and oil, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
- Fold in the blueberries until incorporated.
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through. Also SEE FAQ SECTION for tips on when to best flip your pancakes.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with your favorite topping(s): fresh blueberries, granola, whipped cream, banana slices, chia seeds, and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: You can store any leftovers tightly sealed in a ziplock bag and kept in the refrigerator for 3-4 days. Re-heat in the oven or microwave when ready to serve.
- FREEZE OPTION: See FAQ section for details.
- VEGAN OPTION: See FAQ section for details.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or maples syrup.
- OIL: Instead of coconut oil, you can always use vegetable oil or melted vegan butter, if preferred.
- BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows cake to bake thoroughly.
Nutrition
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