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blueberry pancakes on a beige plate

Gluten-Free Blueberry Burst Pancakes


  • 1/3 cup gluten-free oat flour
  • 3 Tbsp unsweetened vanilla almond milk
  • 3 Tbsp pasteurized egg whites
  • 1/41/2 cup frozen organic blueberries
  • 1 tsp coconut oil, melted (plus a small amount to coat the pan)
  • 1/4 tsp pure vanilla extract (avoid HFCS)
  • 1 Tbsp Stevia in the Raw
  • less than 1/4 tsp baking powder
  • less than 1/4 tsp salt


  1. Spread light coat of coconut oil over pan and turn on medium-high heat
  2. Combine all ingredients in a mixing bowl using a fork or whisk
  3. Once pan is heated, add pancake batter to pan
  4. Cook until heated through and slightly brown, approx 2-4 min on each side
  5. Top with syrup or honey, if desired (they are really good without any extra toppings)


Macros listed are per serving using 1/2 cup blueberries

  • Prep Time: 3 minutes
  • Cook Time: 6 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American