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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. easy | homemade | pancakes | gluten free | blueberry | banana | breakfast | brunch | #swirlsofflavor
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5 from 1 vote

Gluten-Free Blueberry Pancakes

With just four ingredients, you'll happily be making these from-scratch pancakes Gluten-Free Blueberry Pancakes over and over again for breakfast.
Prep Time10 mins
Cook Time3 mins
Standing Time10 mins
Total Time13 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes, gluten free pancakes
Servings: 4
Calories: 203kcal
Author: Gwynn Galvin



  • 1 banana, 1/2 cup, mashed
  • 2 large eggs
  • 1/3 cup gluten-free oats*
  • 1/2 cup fresh blueberries

Lemon Maple Syrup:



  • Combine banana, eggs and oats and let stand 10 minutes to thicken.
  • Spray a large non-stick skillet with cooking spray and heat over medium heat.
  • 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.

Lemon Maple Syrup:

  • 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!


Calories: 203kcal | Carbohydrates: 41g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 36mg | Potassium: 265mg | Fiber: 2g | Sugar: 30g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg