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Gluten-Free Blueberry Pancake recipe

Gluten-Free Blueberry Pancakes with Olive Oil

Little O
A delicious twist on traditional pancakes with blueberries and olive oil
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 12 4 inch pancakes


  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measuring Cup
  • Skillet or Pan


  • 3 cups Bob's Redmill or Woodland Foods All Purpose Gluten-Free Flour 1:1 sub
  • 3/4 cup Coconut Sugar
  • 1 T Baking Powder
  • 2 tsp. Salt
  • 1 T Ground Cinnamon
  • 2 T Ground Flaxseed
  • 2 T Chia Seed
  • 1 tsp. Vanilla Extract
  • 1/3 cup Extra Virgin Olive Oil
  • 3 1/2 cups Unsweetened Vanilla Dairy-Free Milk* *Use soy milk or coconut milk if avoiding nuts. I used Silk Protein Milk - Unsweetened Vanilla
  • 1 T Apple Cider Vinegar
  • 1 cup Blueberries, fresh or frozen


  • In your liquid measuring cup add apple cider vinegar to milk and stir - set aside for 10 minutes
  • Add all ingredients to medium mixing bowl and whisk together until blended
  • Slowly add in milk mixture and whisk
  • Add in olive oil and whisk (if batter is too thick or lumpy, add in more milk until smooth)
  • Fold in blueberries
  • Grease skillet if not non-stick and turn to medium low heat
  • Scoop batter by 1/2 cup onto skillet
  • Cook pancakes until bubbly (see image) - about 2 minutes and then flip
  • Cook another 2 minutes or so - until fully cooked
  • Serve with your favorite yogurt, applesauce, maple syrup or whipped cream!
Keyword breakfast, gluten-free, pancakes