Fluffy Gluten Free Blueberry Pancakes

With a combination of oat and brown rice flour, these gluten free blueberry pancakes maintain the prefect texture and taste absolutely delicious. They also happen to be vegan, nutritious, and easy to meal prep for the week for an energizing breakfast.

A stack of blueberry pancakes stacked and topped with pepitas and fresh blackberries with a slow drizzle of syrup being poured overtop.

I am not gluten free, but probably the one question I get asked the most whenever I post any recipe with regular flour is if I recommend any gluten free flour substitutions. It’s always a challenge because gluten free baking or cooking can be very delicate. Since individual gluten free flours do not work the same way as regular flour does, it’s important to note that you will need to combine different gluten free flours together in order to really maintain a good structure to your baked good. So with that said, if you are gluten free and looking for a really good and fluffy gluten free vegan pancake, I’ve got you covered!

A stack of pancakes cut into with and knife showing the layers of fluffy goodness inside.

Why you’ll love these blueberry pancakes

  • Even though these pancakes are gluten free and vegan, they are still amazingly fluffy, tender and hold together really well.
  • Because these are made with rolled oats and brown rice flour, you are getting more whole grain bang for your buck in the form of extra fiber. This makes these pancakes hearty and delicious.
  • These are easy to meal prep in advance. Just freeze them and reheat as desired throughout the week.

A stack of fluffy pancakes sitting on a white plate with a striped napkin in the background.

Key Ingredients

  • Flax Egg: a combination of water and ground flaxseed that gels and helps hold our pancakes together
  • Banana: helps to add some moisture to our batter
  • Plant Based Yogurt: I used Forager Project, but feel free to use what you like just make sure it’s a plain or vanilla based flavor
  • Apple Cider Vinegar: when combined with the baking powder and baking soda, this will react and help us make the pancakes fluffy
  • Rolled Oats: this we will grind into a fine flour, and as a word of advice, make sure your oats are gluten free to keep this recipe gluten free
  • Brown Rice Flour: this was tested with both white and brown rice flour, so feel free to use the one you have on hand; I used brown rice flour for this to give another boost of whole grain goodness
  • Unsweetened Almond Milk: you can honestly opt for a different plant milk if desired, just make sure it is unsweetened
  • Frozen Blueberries: added for the flavor and added benefit of fiber

How to make these gluten free pancakes

  1. Start by combining your flax and water to make a flax egg. Allow to sit and gel for at least 5 minutes.
  2. Mash a banana into the mixture and then stir in yogurt, syrup, and apple cider vinegar.
  3. Once combined, add baking powder, baking soda and salt. When you stir it in you will see your mixture slightly puff up and become slightly pale.
  4. Add in your processed oats, rice flour and almond milk, then stir well to combine and create your pancake batter. Note, your batter will be thick.
  5. Fold in your blueberries and then pour your batter onto a heated skillet or griddle.
  6. Cook your pancakes on both sides until golden and repeat with any remaining pancake batter.

Full pancake batter with blueberries folded in with a spatula in a metal mixing bowl.

Tips for making gluten free pancakes

  • Do NOT sub other flours here unless you know what you are doing. Unfortunately, replacing different flours will likely yield a different result as the measurements here are specific to the flours used in this recipe. Oat and rice flour are really good at absorbing liquids, so if you use a flour with a different absorption rate you may end up with something that is either dry or to wet, so again, make sure you know what you are doing before trying to sub.
  • If you are NOT gluten free, don’t feel you need to make these pancakes. I have an equally good fluffy blueberry pancake recipe using regular flours. Gluten free does not make something healthier it just means that the recipe or product contains no gluten protein, which some individuals may be allergic to. Including gluten containing grains can actually be really helpful to us as this gives us more whole grain options to choose from that offer us fiber.
  • You can make these pancakes nut free by opting for a coconut based yogurt and an alternative plant milk beverage like oat, flax, pea, or coconut.
  • These pancakes are great for meal prep as they can be prepared, cooled and then frozen for use later. Just make sure that once pancakes are cooled that you place them in a Tupperware container and separate the pancakes using parchment paper. Seal and place in the freezer where they can be stored for up to 3 months.
  • To prevent your blueberries from bleeding to much, coat your frozen blueberries with a little rice flour and then fold into the batter.

A forkful of blueberry pancakes resting by a plate of stacked pancakes.

More Pancake Recipes 

A stack of blueberry pancakes topped with blackberries and drizzled with maple syrup.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A stack of blueberry pancakes topped with blackberries and drizzled with maple syrup.

Fluffy Gluten Free Blueberry Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Diet: Gluten Free


Each bite of these fluffy gluten free blueberry pancakes is heaven. Vegan, fiber filled, these are the perfect energizing breakfast.


  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 banana
  • 1/4 cup plain plant based yogurt
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 1 cup rice flour
  • 1 cup + 1 tbsp unsweetened almond milk
  •  1/2 cup frozen blueberries


  1. In a mixing bowl, combine ground flax and water and let sit for a minute.
  2. While waiting for the flax egg to gel, process your oats into a fine flour in a food processor or blender and set aside.
  3. To the mixing bowl with the flax egg, add a banana and mash it well.
  4. Add in apple cider vinegar, yogurt and maple syrup and mix well to combine.
  5. Mix in baking powder, baking soda, and salt, you will notice your batter puff up a little and turn a little paler in color.
  6. Now add your rice flour, oat flour and almond milk then whisk together to form a batter. Make sure not to over mix your batter.
  7. Once mixed, fold in blueberries and to a preheated greased skillet or griddle add 1/4 cup of batter at a time.
  8. Allow pancake to cook for about 3 minutes or until the top surface starts to appear less wet, then flip.
  9. Cook evenly on the other side and allow to cook again for an additional 2-3 minutes until golden.
  10. Remove pancakes and repeat with the remaining batter, then enjoy as desired.


Cook time will vary depending on if you are using a large griddle or a small pan. The larger the surface, the more pancakes you can cook at one time.

When batter is fully mixed, please note that your batter will be slightly thick. If too thick, add 1-2 additional tablespoon of almond milk to help loosen it up. The thickness will help result in a fluffier pancake, so make sure you measure appropriately for best results.

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star