Gluten Free Blueberry Pancakes

Ok, with all of this quarantine time and social distancing who doesn’t need a little treat?!! Not only is this yummy treat gluten free but it is free of processed sugar. As a bonus, it can also be made dairy free for a plant based meal.

Having a sweet tooth?

When it comes to having a sweet tooth I try and satisfy it with fruit or a smoothie but hey, I’m only human and sometimes I need a bigger fix. Pancakes happen to be one of my favorites but I’m gluten free and dairy free(except for the occasional egg) so I stick to recipes that meet my diet requirements. I also avoid processed sugar so I love using coconut sugar and /or maple syrup. They have a lower glycemic index which just means that they will not affect your blood sugar like processed sugar will. This is huge for all of us!! Sugar is toxic to our body. It creates an acidic environment which is a stomping ground for illness.

So never fear! You can have a treat and not feel so guilty about it. Also pancakes are great for any meal. I love breakfast for dinner!

Hello Maple syrup!! You are my best friend!! Seriously I could drink this amazing stuff but I don’t recommend it lol What I do recommend is 100% pure maple syrup. There are many brands that add harmful chemicals and that just won’t cut it. I always recommend the real deal. Maple syrup is great for replacing processed sugar in cake and muffin recipes as well.

One thing I love about a pancake recipe is that you can replace the eggs with flax eggs. Check out a quick video on making flax eggs.


Gluten Free Blueberry Pancakes

You’ll never know that these delights are gluten free! Everyone will love them!

  • 1 3/4 cups gluten Free Flour (I use Bob’s Red Mills Gluten Free Baking Flour)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 1/4 cup unsweetened coconut milk (Nut milk if preferred)
  • 1 tsp vanilla extract
  • 2 tbs maple syrup or coconut sugar
  • 2 eggs or flax eggs
  • 1/4 cup wild blueberries (Can use frozen or fresh)
  • coconut oil for cooking
  1. In a bowl mixed together dry ingredients

  2. In a separate bowl wisk together wet ingredients

  3. Slowly add wet ingredients to the dry without making it too smooth. Leaving little unincorporated bits adds to the texture

  4. In a non-stick pan over medium heat add 1/4 tsp of coconut oil or coconut oil spray

  5. Add about two heaping tbs of batter to the pan and spinkle 6-8 blueberries around the pancake

  6. When pancake shows bubbles throughout flip and cook on the other side for about a minute

  7. Serve with pure maple syrup and top with fresh blueberries


If you’re feeling affects of our stressful world then treat yourself to some not-so-guilty comfort food. You deserve it!

Cheers to your best life!


  1. Peggy Beyer says:

    Love your recipes Jennifer and you are a natural in front of a camera. Nice to see all the measured ingredients as you then put build your dish. Keep spreading the immune boosting recipes…a healthy warrior is needed.

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