Vegan, Paleo, Gluten Free

March 1st is National Pancake Day, so in its honor here’s a throwback recipe from January 2019 for gluten-free, vegan blueberry pancakes! Enjoy!

Blueberry Pancakes (vegan, paleo, gluten-free)

Serving Size:
15-20 minutes


  • 1 cup gluten-free, all-purpose flour (or paleo)
  • 1 tablespoon ground flax seed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened applesauce
  • 1 cup non-dairy milk
  • Coconut oil or avocado oil for the pan (use refined to minimize the “coconut” flavor if used)
  • 1 cup fresh OR frozen blueberries
  • Maple syrup for serving


  1. Add the flour, flaxseed, baking powder, cinnamon, sea salt, vanilla, applesauce, and non-dairy milk to a large bowl. Mix well and set to the side.
  2. Add about a teaspoon of coconut oil to a pan over medium heat.
  3. Once the pan is hot, add about ¼ cup of the pancake mixture.
  4. Immediately top with 5 to 8 blueberries.
  5. Let the pancake cook for about 4 minutes. You should notice the top begin to fill with bubbles and the edges should become firm. Use a spatula to carefully flip the pancake onto the opposite side.
  6. Let the pancake cook again for about 2 to 3 minutes until the center is done.
  7. Remove from the pan and place on a plate covered with a paper towel. You can keep them warm in a 200º F oven while you make the rest. Repeat the process until the batter is finished.
  8. Top your pancakes with any remaining blueberries and serve with maple syrup.

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