These Gluten-Free Blueberry Chia Pancakes are the perfect thing to make when kickstarting your day! Completely fluffy, thick, soft, and jam-packed with so much flavor, these pancakes are truly irresistible with the perfect amount of blueberries in each bite! Made in just a few short steps and under 25 minutes TOTAL. Vegan option.
When it comes to a good stack of pancakes, I truly can't resist the urge to dig right in. Generally, I think that pancakes are just superior for a family meal in the mornings and these Gluten-Free Blueberry Chia Pancakes are the perfect bite for those with gluten sensitivity (or not). They're so fluffy, soft, and perfectly thick that even people who eat regular traditional pancakes won't believe that these are even gluten-free. Plus, they are so easy to whip together and so versatile in terms of flavors, if you're thinking about switching things up from the blueberries and chia seeds.
Now, with a bit of experience, I've learned to master pancakes on so many levels and I chat a ton about the tips to making the most perfect pancakes. And if these are your first go-to foods to make for breakfast, then you're sure to love this Toasted Coconut Bread [Gluten-Free] or these Fluffy Vegan Banana Chocolate Chip Pancakes, Dairy-Free Almond Blueberry Pancakes, Vegan Lemon Poppyseed Pancakes, and Vegan Funfetti Pancakes.
Basically, these gluten-free blueberry chia pancakes come together easily. You'll need just one bowl and a skillet or griddle to get these pancakes going. Plus, the entire recipe takes just 25 minutes! But also:
So, while these pancakes are not entirely dairy-free because of the unsalted butter, an easy switch to vegan butter makes them completely dairy-free! But first---let's talk about the biggest elephant in the room: the fact that these pancakes have eggs. Well, while many of us are aware that eggs ARE NOT CONSIDERED DAIRY, I do know that many other people aren't fully aware of this fact. So--yes. These pancakes are dairy-free and eggs are dairy-free. In addition, eggs are an ingredient that comes jam-packed with protein and works as a great binder. If you need to know more about this, check out this great article via Food52.
Don’t be intimidated by a pancake recipe. I know that many people are afraid to experiment with pancakes because they might not be perfect, but you probably already have most, if not all, of the ingredients at home for these Gluten-Free Blueberry Chia Pancakes. And I include a few tips + tricks to ensure that your pancakes come out perfectly every time. Simply start by making your batter, flipping the pancakes on each side in a good skillet or griddle, stack, top, + wallah!
Ensuring that you make the perfect blueberry pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:
I love using fresh blueberries for a lot of my recipes, especially with pancakes like these. But, frozen blueberries are also great and the flavor is more concentrated, plus they’re more affordable.
However, note that if you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water and prevents the berries from sinking to the bottom of the pancake batter.
Add extra, bold blueberry flavor to your gluten-free pancakes by roasting your blueberries instead:
See my Vegan Roasted Blueberry Muffins for the actual measurements for roasting your blueberries.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add the blueberries unto the baking sheet (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and lemon zest. Bake for 10-15 minutes or until blueberries are wilted, and the juices are bubbling. Remove from oven and let it cool completely before folding them in your pancake batter!
OK, so did you know that Chia Seeds are considered a superfood? Yup. It is. For those of you who are wondering what a superfood is anyway----whelp, it's pretty simple. Superfoods are nutrient-rich foods that are considered to be especially beneficial to one's health and well-being.
While there isn't just one type of food that can fight away any one disease, etc.; having an array of good foods (including superfoods) and a well-balanced diet is the key to overall good health.
When it comes to Chia Seeds, this type of food falls under the 'Nuts and Seeds' category of superfoods. They are generally rich in fiber, vegetarian protein, and heart-healthy fats. Research has indicated that eating nuts and seeds helps to protect us against heart disease.
While some nuts and seeds are dense in calories, Chia Seeds have very few calories which often makes it a great option when adding it to meals and drinks.
When it comes to vegan milk options, there are so many possibilities. From soy milk to nut milk to the newest trend, potato milk, you can find a delicious plant-based option you love. And what makes these milks even better? You can make them from scratch at home! All of these dairy-free milk recipes will work for this Gluten-Free Blueberry Chia Pancake recipe:
If you’re curious about the wide world of dairy-free milk options, start with this guide to The Best Milk Alternatives for Your Entire Household.
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your pancakes (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
If you'd like to spruce things up with these blueberry pancakes, then that's super easy! You can add any of the following ingredients to the top of your pancakes for a nice bite:
You can store any leftovers tightly sealed in a ziplock bag and kept in the refrigerator for 3-4 days. Re-heat in the oven or microwave when ready to serve.
Absolutely! If you’d like to make these pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
Yes! To make these pancakes vegan, simply omit the eggs and substitute with 2 ‘flax eggs’ (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the dairy-free milk.
Of course! If you choose to opt out of cane sugar, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or maples syrup.
Yup. If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows cake to bake thoroughly.
Nope, absolutely not! Instead of coconut oil, you can always use vegetable oil or melted vegan butter, if preferred.
Yes! Using any berry 1:1 works also. Blackberries, Raspberries, or strawberries are all great substitutions to try if you don't want to use blueberries!
While most boxed mixes call for water, I find that substituting milk for water will add a richness that creates an even fluffier pancake. Milk will yield a thicker batter, so the amount may need to be adjusted to get the desired consistency or you can try half water, half milk.
This is a major debate that seems to be divided, however, I personally find that butter creates a nice golden outside and adds rich flavor to your pancakes. Also, the trick is to always butter in between frying to keep pancakes evenly cooked.
Basically, you'll know that it's time to flip your pancake once the edges begin to form and turn golden as well as bubbles start to form (and pop which creates holes) on the tops of the batter.
You should generally flip pancakes once, which is why it's best to ensure that the bubbles that form at the tops have popped and created holes before making the flip.
Now that you've fallen in love with these blueberry pancakes, put more ingredients to good use with these other delicious family-friendly breakfast + brunch recipes:
If you tried this Gluten-Free Blueberry Chia Pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.