Pancakes, pancakes, pancakes. Giant gluten-free vegan pancakes.
I’ve been eating these little stunners every single day for breakfast for a few months now and I’m not bored with them yet!

These huge blueberry pancakes are as delicious as they look…

They’re also incredibly filling and see me through to lunch very easily.

Allergy Information – Gluten-Free, Vegan Blueberry Pancakes

Blueberry Pancakes are gluten-free, vegan and low FODMAP as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free*.

*For tree-nut free, leave out the almonds or sub for sunflower seeds.

Top Tips – Gluten-Free, Vegan Blueberry Pancakes

You can use a base of oats or buckwheat flour (most GF flour seems to work but I haven’t tried many others yet).
I’ve also made these pancakes with a blend of oats/ buckwheat flour with a supermarket plain flour blend (own brand or Doves Farm) and that works well too.
I usually use water rather than non-dairy milk and the pancakes are delicious but you can use the vegan milk of your choice for a slightly ‘richer’ pancake.
Rarely do I share a recipe that uses ‘cups’ as a measurement (because it’s not a very accurate measurement) but this recipe is so easy and so hard to get wrong I’m happy to share. Look out for other versions of my pancake recipes.

Recipe – Gluten-Free Vegan Blueberry Pancakes

Difficulty easy
Serves 4
Preparation time 5 minutes
Cooking time 5 minutes

Ingredients – Gluten-Free Vegan Blueberry Pancakes

1 cup of GF oats or buckwheat flour
1 banana (broken into chunks)
6 whole almonds
0.5 tsp baking powder
Enough non-dairy milk (or water) to make a thick batter
Handful of frozen blueberries
Toppings of your desire!

Method – Gluten-Free Vegan Blueberry Pancakes

1. Add everything (except the blueberries) to a jug (add 100 ml of water or non-dairy milk at first and add more as required) and blend (I use an immersion blender) to a thick batter (add a little liquid at a time). Stir the blueberries into the batter
2. Heat a medium sized, non-stick pan on a medium heat
3. When the pan is hot pour the batter into the pan, swirl the batter so it fills the pan and cook until brown on the underside (2-3 mins). You’ll see the top of the pancake bubbling with hot air and the pancakes will lift easily from the pan when ready
3. Flip the pancake and cook the other side
4. Serve with chocolate sauce, jam or peanut butter (or if you’re my husband, all three!).