Gluten-Free Blueberry Chia Pancakes

5 from 5 votes

Make these delicious Gluten-Free Blueberry Chia Pancakes that the entire family will love. They’re quick, easy to make and so fluffy!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Keyword: blueberries, breakfast, brunch, chia seeds, dairy-free, easy, family-friendly, gluten-free, healthy, kid-friendly, pancakes, vegan

Servings: pancakes

Calories: 129kcal

Author: Shanika

2 cups gluten-free 1-to-1 flour (I love Bob's Red Mill or King Arthur: See Notes!)
¼ cup organic cane sugar
1 tablespoon baking powder
1 teaspoon arrowroot starch
1 tablespoon chia seeds
1 teaspoon sea salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
4 Tbsps coconut oil (See Notes!)
2 cups Almond milk (You can use whole milk or your fave plant-based milk)
2 tsps vanilla extract
2 large organic eggs
1-2 cups fresh blueberries (See Notes for frozen option!)
unsalted butter, for cooking

In a large bowl, add the flour, sugar, baking powder, arrowroot, cinnamon, nutmeg, chia seeds, and salt together and whisk until combined.
Make a small well in the middle of the dry ingredients and add in the milk, eggs, vanilla, and oil, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
Fold in the blueberries until incorporated.
Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through. Also SEE FAQ SECTION for tips on when to best flip your pancakes.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with your favorite topping(s): fresh blueberries, granola, whipped cream, banana slices, chia seeds, and lightly drizzle with maple syrup, if desired.
Bon Appetit!

STORAGE: 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.
FREEZE OPTION: See FAQ section for details.
VEGAN OPTION: See FAQ section for details.
SWEETENER: If you choose to opt out of cane sugar, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or maples syrup.
OIL: Instead of coconut oil, you can always use vegetable oil or melted vegan butter, if preferred.
BLUEBERRIES: 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.