We love pancakes for breakfast, and blueberry pancakes are my favorite. Mornings can be busy, though, and standing at the stove flipping pancakes isn’t always practical. That’s why this gluten-free, dairy-free baked blueberry pancake recipe is such a lifesaver.
This version is simple and reliable: mix the ingredients, pour the batter into a lightly greased mini loaf pan, and bake for about 25 minutes. Prep takes only five minutes, there’s no need to stand at the stove, and kids can help—my own plan is to let my children make these for Mother’s Day (with an adult handling the oven).
These baked blueberry pancakes keep well in the refrigerator for up to three days and freeze nicely, too. That makes them great for batch-cooking: reheat in the microwave for about 30 seconds or warm slowly in the oven. For best results, move frozen loaves to the refrigerator the night before to thaw.
You can also adapt this batter to bake a full loaf, make muffins, or cook a single large skillet pancake—just increase the baking time for larger pans. The recipe below yields six mini loaves and is free of gluten, dairy, peanuts, and tree nuts.
Baked Blueberry Pancakes {Gluten Free & Dairy Free}
Baked Blueberry Pancakes {Gluten Free & Dairy Free}
This recipe is gluten free, dairy free, peanut free, and tree nut free. It makes six mini loaves.
Breakfast
American
Ingredients
- 1 1/2 cups gluten free flour
- 3 eggs
- 1 cup blueberries
- 1/2 cup water
- 1/2 cup coconut milk full fat
- 4 tbsp apple sauce
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp coconut oil
- 1/8 cup brown sugar
- Cinnamon to taste
Instructions
-
Preheat the oven to 350°F (175°C).
-
Grease a mini loaf pan with coconut oil and set aside.
-
In a bowl, whisk together the eggs, water, coconut milk, applesauce, coconut oil, and maple syrup.
-
Stir in the gluten-free flour and baking powder until combined.
-
Fold in the blueberries gently with a spatula—do not use an electric mixer.
-
Pour the batter into the prepared mini loaf pan.
-
Sprinkle the tops with brown sugar and a little cinnamon.
-
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
-
Serve warm on its own or with a drizzle of maple syrup.
-
Enjoy!
Do you love pancakes and want more gluten free and dairy free recipes? Check out my recipes for Grain Free Apple Cinnamon Pancakes and Pumpkin Pie Pancakes!
Pin this recipe for later:
