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Home » Recipe » Breakfast Recipes » Gluten Free Dairy Free Blueberry Pancakes

Gluten Free Dairy Free Blueberry Pancakes

Last Modified: February 2, 2025 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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I can eat some dairy throughout the year. But, in the Spring, I have several tree allergies that aggravates my sinuses.  As a result, I go dairy-free during this time.  It really does help.  So, here is a Gluten Free Dairy Free Blueberry Pancakes recipe for those who stay away from gluten and dairy.  I hope you try it, enjoy it and share it.

Jump to:
  • Here are the ingredients:
  • Instructions
  • Reveal
  • Gluten Free Dairy Free Blueberry Pancakes Recipe Card

Here are the ingredients:

2 cups gluten free flour (I like pre-mix gluten-free flour instead of making your own gluten-free flour. Either way, the rest of the ingredients can be used as substitution for your ingredients on your pre-mix package. Just be sure to use the same quantity as the package states.)
1 cup of light soy milk (unsweetened) original
2 eggs
4 tablespoon of vegetable oil
1 cup blueberries (fresh and washed)

gluten-free-dairy-free-blueberry-pancakes-ingredients

Instructions

I first scrambled the eggs, then added the rest of the wet ingredients.   

1st-scramble-the-eggs

Then, I slowly added the flour in the wet ingredients.  Then, I added the blueberries.  I just mixed till wet.  

2nd-mix-the-rest-of-the-wet-ingredients-and-then-slowly-add-the-flour-mixture-and-then-blueberries

I sprayed the skillet. Let it get to the point where when you splashed a drop of water on it, it would sizzle.  I like these long two burner skillet for pancakes.  

place-the-batter-with-blueberries-on-a-large-skillet

Then, let it cook under you see half of the top of the pancakes have air bubbles. Then, flip them and leave them on for a few minutes more and remove. To keep them warm, place them in a glass pan and place in a preheated oven for 170 - 220 degrees to keep the pancakes warm until you are finished making them.

Then, I added more pancakes batter. This batch makes about 12 pancakes. Three pancakes per person for a family of four.

Reveal

Here is the final gluten free dairy free blueberry pancakes recipe!  Looks great right. They are yummy too. If you are wondering, I used dairy free butter spread on top and added maple syrup.  

gluten-free-dairy-free-blueberry-pancakes-finished

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Here is the recipe if you want to print it:

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gluten free dairy free blueberry pancakes

Gluten Free Dairy Free Blueberry Pancakes Recipe Card


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  • Author: Sabrina M Quairoli
  • Total Time: 18 minutes
  • Yield: 12 pancakes
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Description

Delicious gluten-free and dairy-free pancakes recipe.


Ingredients

  • 2 cups gluten free flour (I like pre-mix gluten-free flour instead of making your own gluten-free flour. Either way, the rest of the ingredients can be used as substitution for your ingredients on your pre-mix package. Just be sure to use the same quantity as the package states.)
  • 1 cup of light soy milk (unsweetened) original
  • 2 eggs
  • 4 tbsp of vegetable oil
  • 1 cup blueberries (fresh and washed)

Instructions

  1. I first scrambled the eggs, then added the rest of the wet ingredients.
  2. Then, I slowly added the flour to the wet ingredients. Then, I added the blueberries. I just mixed till wet.
  3. I sprayed the skillet. Let it get to the point where when you splashed a drop of water on it, it would sizzle. I like these long two-burner skillet for pancakes.
  4. Then, let it cook under you see half of the top of the pancakes have air bubbles. Then, flip them and leave them on for a few minutes more and remove them. To keep them warm, place them in a glass pan and place them in a preheated oven for 170 - 220 degrees to keep the pancakes warm until you are finished making them.
  5. Then, I added more pancakes batter. This batch makes about 12 pancakes—three pancakes per person for a family of four.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: american

Nutrition

  • Serving Size: 3 slice
  • Calories: 431.08 kcal
  • Sugar: 9.02 g
  • Sodium: 57.13 mg
  • Fat: 20.33 g
  • Saturated Fat: 2.73 g
  • Trans Fat: 0.12 g
  • Carbohydrates: 56.38 g
  • Fiber: 7.42 g
  • Protein: 11.42 g
  • Cholesterol: 86.08 mg

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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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