Gluten-Free Blueberry Pancakes with Dairy-Free Yogurt

Gluten-Free Blueberry Yogurt Pancakes - header

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5 from 1 vote

Gluten-Free Blueberry Pancakes with Dairy-Free Yogurt

Enjoy these extra moist and tender gluten-free blueberry pancakes made with dairy-free yogurt.

Prep Time5

Cook Time6

Batter resting5

Course: Breakfast

Cuisine: American

Keyword: blueberry pancake recipe, gluten-free blueberry pancakes, gluten-free pancakes

Servings: pancakes

Calories: 101kcal

Author: Jenny Levine Finke

Equipment

Non-stick griddle or pan

Ingredients

1 cups gluten-free flour blend I use Better Batter or Bob's Red Mill 1-to-1
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 dairy-free yogurt I used 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

Instructions

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 the yogurt, 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).

Notes

I prefer baking with a 1:1 gluten-free flour blend. Most 1:1 gluten-free flour blends contain xanthan gum. If your blend has it, omit from recipe.

I find that it helps to not grease the griddle or nonstick pan at all in order to get golden brown pancakes that are evenly browned and cooked. If you need to grease your pan, spread the oil or vegan butter over the griddle with a towel or paper towel to make sure it is evenly coated. If you have pools of oil, your pancake will be very crispy on the outside.

I like to let the batter rest for about 5 minutes before spooning onto the griddle so that the flour absorbs the liquid a bit. That amount of time is also perfect for preheating your griddle or nonstick pan.

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