This recipe for my easy gluten-free pancake recipe made with yogurt and blueberries is sponsored by So Delicious®. Please see my disclosures.
Brunch isn’t complete without pancakes, but I know, as someone following a strict gluten-free diet, I must enjoy pancakes at home.
This is because the vast majority of restaurants that offer gluten-free pancakes get it wrong. They cook their gluten-free pancakes on the same griddle as the wheat-flour pancakes, often using the same spatulas to flip them, too.
Knowing that I could get glutened even by eating a gluten-free pancake at a restaurant is why, when I want to enjoy pancakes, I make them myself at home.
And with blueberry season coming up (starting in April), I decided to get a jumpstart on baking with this antioxidant-rich superfood.
Ingredients for My Gluten-Free Pancake Recipe
In my opinion, you can’t make this gluten-free pancake recipe without the yogurt! The yogurt helps to make it moist and fluffy.
And when I bake, I try to bake dairy-free, so I need a plant-based yogurt alternative.
This is why I use the So Delicious® coconutmilk yogurt alternative. It’s a powerhouse ingredient that I trust, and it’s essential to making these pancakes thick, fluffy, creamy, and dreamy.
To make this gluten-free pancake recipe, you’ll need the following ingredients:
(1) A good, 1:1 gluten-free flour blend. If your blend contains xanthan gum, omit it from the recipe. You can find plenty of gluten-free flour blends at Sprouts.
Remember, you need a 1:1 gluten-free flour blend. Do not just plain rice flour.
(2) A 5.3 ounce carton of So Delicious® coconutmilk yogurt alternative. This ingredient will add thickness, fluffiness, and richness to the recipe.
(3) Silk® Almondmilk or another dairy-free milk alternative. You will need some sort of liquid to get the right pancake batter texture. I like that almondmilk adds creaminess to the recipe. You could also use water if you don’t have a dairy-free milk alternative on hand.
(4) Fresh blueberries. You’ll find fresh blueberries at Sprouts year-round, but they’ll be available, in plenty, starting in April when blueberry season officially begins.
This gluten-free pancake recipe includes a few other key ingredients, like apple cider vinegar and cinnamon, all which I’ve detailed below in the full recipe.
How to Make My Gluten-Free Pancake Recipe
I know most of you have made pancakes before, so I won’t bore you with detailed, step-by-step instructions.
The gist is, however, to combine all your dry ingredients in one bowl, then combine your wet ingredients in another bowl, then mix it all together. After the batter is combined well, you’ll simply fold in your blueberries to the batter.
Allow the batter to rest for about five minutes, which enables the flour to fully absorb the wet ingredients and results in a fluffier pancake.
While your batter is resting, heat your griddle so it’s hot when you add your first scoop of batter.
A lot of recipes will have you add some sort of fat to the griddle, such as butter or oil. You can do that, and it will crisp the outside of your pancakes more quickly.
However, if you use a non-stick pan, you can omit this step altogether. The recipe has plenty of fats in it already without having to add more. It will nicely brown on both sides just with the heat of the griddle.
Once all your batter is cooked, working in batches, get ready to enjoy one delicious, fluffy, and creamy pancake!
Stack ’em high and enjoy with a little vegan butter, maple syrup (no fake maple syrup, always opt for the real deal), or as is.
Don’t forget to add more fresh blueberries to the stack to add more color, texture, and wonderful antioxidants to your breakfast.
Pancake Mix In Ideas
Pancakes can be enjoyed in so many ways. I love adding fresh blueberries, as they’re in season right now, but try any of these awesome gluten-free pancake mix-in ideas:
- Dried fruits
- Nuts or seeds
- Chocolate chips
- Canned pumpkin
- Coconut flakes/chips
If you want to double or triple this batch, you can do so and freeze any leftover pancakes for a rainy day. They freeze well.
To prepare them for freezing, allow them to cool completely on a single layer of a parchment covered baking sheet.
Once cooled, put the entire baking sheet inside your freezer for 10 minutes. Once they are extra cold, or “flash frozen,” you can then stack them and store in a zip top bag in your freezer.
The short 10 minute flash freeze will prevent them from sticking together in the freezer, enabling you to remove only the amount of fluffy pancakes you want and keep the rest frozen.
To enjoy them frozen, lightly heat them in your microwave before you’re ready to enjoy.
Where to Shop
A great place to buy So Delicious® coconutmilk yogurt alternative is Sprouts.
At Sprouts, you’ll find all the ingredients you need to make this wonderful gluten-free pancake recipe, including plenty of fresh, organic blueberries and 1:1 gluten-free flour blends.
A Friendly Reminder
Remember, if you want to safely enjoy gluten-free pancakes, I highly recommend you make them at home where you know all your ingredients are gluten-free and it’s been prepared in a way safe for you.
So Delicious® dairy-free yogurt alternatives are certified gluten-free, Non-GMO Project verified, kosher, and certified vegan. Its parent company, Danone North America, is a Certified B-Corporation®.
Easy Gluten-Free Pancakes – Extra Fluffy and Moist
- Non-stick griddle or pan
- 1 cups gluten-free flour blend
- 1/4 tsp xanthan gum omit if your blend already contains xanthan gum
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 5.3 oz So Delicious® Vanilla Coconutmilk Yogurt Alternative
- 3/4 cups unsweetened almond milk
- 2 tbsp pure maple syrup
- 2 tbsp canola oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup fresh organic blueberries
- In a large bowl, whisk to combine gluten-free flour blend, xanthan gum (if using), salt, baking powder and ground cinnamon.
- In a small bowl, combine So Delicious® Vanilla Yogurt Alternative, almond milk, pure maple syrup, canola oil, vanilla extract and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients. Whisk until combined. It’s okay if there are still some clumps.
- Carefully stir in the blueberries.
- Preheat a griddle or nonstick pan over medium heat. Let the batter rest at least 5 minutes while the griddle heats.
- Once griddle is hot, spoon ¼ cup of batter onto the griddle to form a pancake, then repeat until griddle is full (do not overcrowd pancakes).
- Cook for 3-4 minutes, until bubbles start to form and the bottom is golden brown. Flip and cook for an additional 2 minutes until bottom of pancake is cooked through and golden brown.
- Repeat with remaining batter.
- Serve pancakes immediately and top with vegan butter (optional), fresh blueberries (optional), and pure maple syrup (optional).