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5 from 1 vote
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
Gluten-Free Blueberry Pancakes
Prep Time
10 mins
Cook Time
3 mins
Standing Time
10 mins
Total Time
13 mins

With just four ingredients, you'll happily be making these from-scratch pancakes Gluten-Free Blueberry Pancakes over and over again for breakfast.

Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes, gluten free pancakes
Servings: 4
Calories: 203 kcal
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:
  1. Combine banana, eggs and oats and let stand 10 minutes to thicken.
  2. Spray a large non-stick skillet with cooking spray and heat over medium heat.
  3. 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:
  1. Combine maple syrup and lemon zest and serve with pancakes.

Recipe Notes

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!

Nutrition Facts
Gluten-Free Blueberry Pancakes
Amount Per Serving
Calories 203 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 82mg27%
Sodium 36mg2%
Potassium 265mg8%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 30g33%
Protein 4g8%
Vitamin A 138IU3%
Vitamin C 6mg7%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.