With just four ingredients, you’ll happily be making our Gluten Free Blueberry Pancake Recipe over and over again for breakfast. Lemon maple syrup is the crowning glory on these from scratch pancakes.
Recipe developed for the U.S. Highbush Blueberry Council. Food styling by GG.
Blueberry Pancake Recipe
Our Gluten Free Blueberry Pancake Recipe is a cinch to make and oh so delicious! With just four ingredients, you’ll happily be making these flourless blueberry pancakes over and over again.
I developed this recipe for the U.S. Highbush Blueberry Council and loved every minute of the process, especially the tastings!
Lemon Maple Syrup is the perfect finishing touch on these fruity pancakes that are low in sodium and have no added sugar. They are by far a much healthier alternative to the processed pancake mix in the grocery store.
Round out breakfast with more fresh blueberries and seasonal summer fruits and your healthy blueberry pancakes will surely become an often requested breakfast.
An added bonus is that this recipe can also be doubled to make a bigger batch of our easy Gluten Free Blueberry Pancake Recipe because everyone will be asking for seconds for sure!
The U.S. Blueberry Highbush Council interviewed me for their blog. Be sure to read all about my tips and tricks for baking with blueberries!
Behind The Scenes At The Photo Shoot
Here’s a behind the scenes look at the photo shoot we did for this gluten free blueberry pancake recipe. It was a full day of blueberry recipes. Yum!
The team at our Gluten-Free Blueberry Pancakes photo shoot.
Yes, it takes a village to do a photo shoot! Our team consisted of the photographer, food stylist (yours truly), food styling assistant, several PR account representatives and, of course, the client.
A photo shoot day is a lot of work but I love being “on set”, especially when the team is as great as this one! We have music playing in the back ground which sets the mood for everyone’s creative juices to flow.
Gluten Free Blueberry Pancakes on the computer monitor at the photo shoot.
When the client cannot be at the photo shoot, the shots are sent to the client for approval before moving onto the next recipe.
Everyone adds their expertise at a photo shoot. We each have something to contribute to the final composition of the shot making it the best it can be.
Action shot of pouring syrup over Gluten Free Blueberry Pancakes at photo shoot.
A prop stylist gets the set ready with the surface, dishes, silverware and other props while I get the “hero”, or the “beauty” as it is sometimes called, ready for the camera. For this shot we decided to do an action shot pouring the syrup over the pancakes so I had backup pancakes ready for multiple takes.
Setting up the shot of the Gluten Free blueberry Pancakes at the photo shoot.
Swirls of Flavor Recipe Tips
- Add fresh or frozen raspberries to the pancake batter
- Make syrup with orange zest in place of the lemon zest
- Make batter the night before and cook off in the morning
- Recipe can be doubled to feed a crowd
How to make gluten free blueberry pancakes
- Combine eggs, banana, oats and ½ cup blueberries and let stand 5 minutes until mixture thickens up slightly.
- Spray a large non-stick skillet with cooking spray and then heat the skillet over medium-high heat.
- Spoon 2 tablespoons of pancake batter at a time onto skillet and cook 1 minute until browned.
- Turn pancakes and cook additional 1 minute until cooked through.
Ingredients you will need to make this recipe
- large eggs
- ripe banana
- gluten free rolled oats
- frozen blueberries
- maple syrup, optional
- lemon zest, optional
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With just four ingredients, you'll happily be making these from-scratch pancakes Gluten-Free Blueberry Pancakes over and over again for breakfast.
- 1 banana, 1/2 cup, mashed
- 2 large eggs
- 1/3 cup gluten-free oats*
- 1/2 cup fresh blueberries
- 1/2 cup maple syrup
- 1 tsp. lemon zest
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Combine banana, eggs and oats and let stand 10 minutes to thicken.
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Spray a large non-stick skillet with cooking spray and heat over medium heat.
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Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through.
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Combine maple syrup and lemon zest and serve with pancakes.
Makes 4 servings; 8 small (about 3-inch diameter) pancakes.
*If gluten free isn't a necessity in your house, then feel free to use regular oats!
First Published: July 12, 2018… Last Updated: February 22, 2021
[…] with just four ingredients, you’ll happily be making these from-scratch pancakes Gluten-Free Blueberry Pancakes over and over again for […]