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Sherryl Jenkins's avatarSherryl Jenkins

Tender & Fluffy Gluten-Free Blueberry Pancakes (Restaurant-Style)

These tender, fluffy gluten-free blueberry pancakes taste just like a classic restaurant stack — soft, golden, and full of juicy blueberries. Made with Bob’s Red Mill 1:1 flour and dairy-free ingredients, they’re easy to mix, meal-prep friendly, and perfect for cozy mornings in your tiny nest.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 servings
Course: Breakfast
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (408 grams)
  • 4 tbsp aluminum-free baking powder
  • 1/4 tsp pink salt (or sea salt)
  • 2 scoops collagen peptides (optional)
Wet Ingredients
  • 3 large eggs
  • 2 1/4 cups So Delicious unsweetened coconut milk (refrigerator section)
  • 2 tbsp apple cider vinegar
  • 4 tbsp melted ghee or coconut oil
  • 3 tsp vanilla extract
  • 2–3 tbsp maple syrup (optional, adds moisture + softness)
Add-Ins
  • 1 1/2–2 cups blueberries (fresh or frozen) If frozen: toss in 1 tbsp flour to prevent blue batter
  • 1/2 - 1 tsp cinnamon pairs beautifully with the blueberries
  • 2 - 3 tbsp pure maple syrup adds softness + keeps pancakes from drying out in storage

Equipment

  • Mixing bowls
  • Whisk
  • 1/4 cup scoop
  • Griddle, skillet, or pellet-grill griddle
  • spatula (for flipping)
  • Rubber spatula for mixing

Method
 

  1. In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon (if using), and collagen.
  2. In a separate bowl, whisk eggs, coconut milk, ACV, melted ghee, vanilla, and maple syrup.
  3. Pour wet ingredients into the dry and stir until JUST combined. Batter should be thick but pourable. A few small lumps are ok and actually help the pancakes rise.
  4. Fold in blueberries gently.
  5. Heat a skillet or griddle over medium heat and oil lightly.
  6. Scoop batter using a 1/4 cup scoop.
  7. Cook 2–3 minutes per side or until golden and fluffy.
  8. Continue until all batter is used. This is where you use a rubber spatula to scrape out all the yummy goodness from the bowl for the last pancake!— makes 20 - 22 full-size pancakes. You don't have to oil the pan every time. Just for the first pancake to prime the pan.
  9. Serve warm with melted ghee, syrup, eggs, or your favorite toppings.

Notes

MACROS (Approx, per pancake)

(Assuming 20 pancakes)
  • Calories: 115
  • Protein: 4–5g (higher with collagen)
  • Fat: 3.5g
  • Carbs: 16g