Fluffy Gluten-Free Blueberry Pancakes Without Eggs 🥞 (Vegan-Friendly & Delicious!)

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Make the best fluffy gluten-free blueberry pancakes without eggs! This easy vegan recipe is dairy-free, healthy, and perfect for breakfast or brunch. Ready in just 20 minutes!

Introduction – The Perfect Pancakes for Everyone 🍽️

Pancakes are a breakfast favorite around the world. But if you’re following a gluten-free or egg-free diet, making perfectly fluffy pancakes can be a bit tricky. Don’t worry — we’ve got you covered!

These gluten-free blueberry pancakes without eggs are soft, fluffy, and packed with juicy blueberries. They are 100% vegan-friendly, easy to make, and use simple ingredients you likely already have at home.

Whether you have food allergies, are vegan, or simply want a healthier breakfast option, this recipe is a game-changer!

Why You’ll Love This Recipe ❤️

🌾 Gluten-Free: Perfect for those with celiac disease or gluten sensitivity.
🥚 No Eggs: Great for vegans or anyone avoiding eggs.
🍇 Burst of Blueberries: Natural sweetness and antioxidants in every bite.
⏱️ Quick & Easy: Ready in just 20 minutes.
🥞 Fluffy & Delicious: You won’t even miss traditional pancakes!

Ingredients You’ll Need 📝

Here’s what you’ll need to make these gluten-free, egg-free blueberry pancakes:

Dry Ingredients:

1 cup gluten-free all-purpose flour (with xanthan gum included)
2 tbsp coconut sugar or regular sugar
2 tsp baking powder (gluten-free)
¼ tsp salt

Wet Ingredients:

1 cup unsweetened almond milk (or any plant-based milk)
1 tbsp apple cider vinegar (helps make the pancakes fluffy)
2 tbsp coconut oil (melted) or vegetable oil
1 tsp vanilla extract

Add-Ins:

½ cup fresh or frozen blueberries 🫐

Step-by-Step Instructions 👩‍🍳

Follow these simple steps for the best gluten-free blueberry pancakes:

Step 1: Prepare the Vegan Buttermilk

In a small bowl, mix almond milk and apple cider vinegar.
Let it sit for 5 minutes to create vegan buttermilk.
This helps make your pancakes extra fluffy!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:
- Gluten-free flour
- Coconut sugar
- Baking powder
- Salt

This ensures everything is evenly distributed.

Step 3: Combine Wet & Dry Mixtures

Pour the wet ingredients into the dry ingredients.
Gently stir until just combined.
Tip: Don’t overmix! Overmixing can make pancakes dense.

Step 4: Fold in the Blueberries

Gently fold in the blueberries.
If using frozen blueberries, don’t thaw them — just add directly to the batter to prevent them from turning the batter purple.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat.
Lightly grease with coconut oil or cooking spray.
Pour ¼ cup of batter for each pancake.
Cook for 2-3 minutes until bubbles form on top.
Flip and cook for another 2 minutes until golden brown.

Step 6: Serve & Enjoy!

Stack the pancakes high, drizzle with maple syrup, and top with extra blueberries.
Optional: Add a dollop of coconut whipped cream for an extra treat. 🥥

Pro Tips for Perfect Pancakes 🔥

Use a good gluten-free flour blend: Look for one with xanthan gum included.
Don’t skip the apple cider vinegar: It reacts with baking powder to create fluffy pancakes.
Cook on medium heat: Too high, and they’ll burn before cooking through.
Add blueberries last: This prevents them from sinking or releasing too much juice.

Serving Suggestions 🍯

These pancakes are delicious on their own, but here are some tasty toppings to try:

Fresh berries like strawberries or raspberries 🍓
Maple syrup or agave syrup 🍁
Nut butter like almond or peanut butter 🥜
Dairy-free yogurt or coconut cream 🥥
Chopped nuts for extra crunch 🌰

Storage & Meal Prep 🥡

These pancakes are great for meal prepping!

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Lay pancakes flat in a freezer bag and freeze for up to 2 months.
Reheat: Pop in the toaster or microwave for a quick breakfast.

Health Benefits of Gluten-Free Blueberry Pancakes 🌱

These pancakes are not just tasty — they’re also packed with nutrients:

Blueberries: Rich in antioxidants and vitamin C.
Gluten-free flour: Easier to digest for those with sensitivities.
No eggs or dairy: Lower in cholesterol and perfect for plant-based diets.
Coconut oil: A source of healthy fats.

FAQs – Gluten-Free Egg-Free Pancakes ❓

1. Can I use regular milk instead of almond milk?

Yes! You can use dairy milk or any other plant-based milk like oat, soy, or coconut milk.

2. Can I substitute the coconut oil?

Absolutely. Use melted butter, avocado oil, or even vegetable oil.

3. Why are my pancakes not fluffy?

Check that your baking powder is fresh and don’t overmix the batter.

4. Can I make these pancakes without sugar?

Yes! You can leave out the sugar or use a natural sweetener like maple syrup or stevia.

Nutrition Information (Per Pancake) 🧾

Calories: 120
Carbs: 18g
Protein: 2g
Fat: 4g
Fiber: 2g

(Based on 1 pancake, no toppings)

Final Thoughts 💭

These gluten-free blueberry pancakes without eggs are the perfect way to start your morning. They’re light, fluffy, and bursting with blueberry goodness — plus they’re completely vegan and allergy-friendly.

Whether you’re making them for a cozy weekend breakfast or meal prepping for busy weekdays, this recipe is sure to become a family favorite.

Give it a try and let me know how you liked it! 🥞💙

Easy Gluten-Free & Egg-Free Blueberry Pancakes – Fluffy & Delicious!