Blueberry Lemon Vegan Gluten-Free Pancakes

Vegan and gluten-free pancakes have been a challenge for me.  After many attempts to make pancakes, I found that more often than not the result was a goopy, gluey, flat, and inedible thing.  I tried multiple recipes, flours, and mixtures of baking soda, baking powder, etc.  I attempted to read on a deeper level about the chemistry behind how and what to do – I am not science-minded, so that wasn’t the answer.  So the only other answer was to keep trying, mixing things the same way, a little bit differently, adding a new flour, more of this, less of that, you get the drill.  On occasion, I made an edible pancake and was starting to think it was time to say goodbye to pancakes altogether.

But today I woke up thinking how great a nice pancake breakfast would be and was determined to try again.

Exciting news – the result a yummy pancake!

Blueberry Lemon Pancakes

Fresh, bright, floral pancakes bursting with flavor
Keyword Blueberries, Breakfast, Dairy-free, Floral, Gluten Free, Lemon, Light, Oatmeal, Pancakes, Sweet Rice Flour, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5



  • 1 3/4 cup Almond Milk slightly warmed
  • 3 tbsp Coconut Oil melted
  • 1 tsp Vanilla
  • 1 1/2 tbsp Maple Syrup
  • 2 tbsp Flax Seeds
  • 1/4 tsp Salt
  • 1 tbsp Lemon Zest
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Oat Flour
  • 1 cup Sweet Rice Flour


  1. Heat griddle to 350 degrees.  Lightly spray surface with coconut oil spray.

    Slightly warm almond milk (microwave for 30 seconds), add melted coconut oil, vanilla, maple syrup and flax seeds, and lemon zest - stir well.  Add salt, baking powder, baking soda, and flours.  Whisk together until smooth.  Add blueberries, fold in gently.

    Pour 1/4 cup of batter onto griddle.  Once you see bubbles on the surface, flip pancakes gently and continue to bake until both sides are golden.

    Remove from griddle and serve immediately, these are best when hot!