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November 11, 2011

by Alyssa

Perfect Gluten-Free Blueberry Pancakes

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These perfect gluten-free blueberry pancakes are the best way to start your day. Light, fluffy and easy to make, everyone in your family will love them!

Simply PERFECT gluten-free Blueberry Pancakes made with quinoa flakes! Light, fluffy and surprisingly healthy too!

I woke up this morning craving something starchy and sweet for breakfast. Last night I made a fabulous batch of gluten-free tropical granola (based off my delicious Grain-free coconut granola), but I wanted more substance. Something that was light and fluffy, sweet, semi-healthy, and packed with antioxidants. That left me with one thing.

Blueberry pancakes. Yes, pancakes always win. Especially when they're simply perfect gluten-free blueberry pancakes at that.

Simply PERFECT gluten-free Blueberry Pancakes made with quinoa flakes! Light, fluffy and surprisingly healthy too! Simply PERFECT gluten-free Blueberry Pancakes made with quinoa flakes! Light, fluffy and surprisingly healthy too!

I went with a tried and true blend of flours: sorghum, brown rice, quinoa flakes and tapioca. Together they have a very mild flavor, a soft texture and make for exceptionally fluffy pancakes. Exactly how I like them!

I also added in some cinnamon which gives the pancakes a wonderfully warm flavor and pairs perfectly with maple syrup.

Simply PERFECT gluten-free Blueberry Pancakes made with quinoa flakes! Light, fluffy and surprisingly healthy too!

Of course, blueberries. You can't go wrong with fresh blueberries!

But also if you're not a blueberry fan, that's a-okay. I've tested these a few different times with other fruits like strawberries, raspberries, banana, and even chocolate chips and every which was is delicious. I just happen to be partial to blueberries.

And usually I'm not one to toot my own horn, but these pancakes honestly were the best pancakes I've ever had. They were light, fluffy, perfectly balanced, not too sweet, with a hint of sourness from the blueberries. I couldn't have been happier with my breakfast choice this morning.

Simply PERFECT gluten-free Blueberry Pancakes made with quinoa flakes! Light, fluffy and surprisingly healthy too!


More Pancake Recipes to Try:

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are light, fluffy, and perfectly sweet. They're packed full of flavor, and only take 15 minutes to make.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 Servings
Calories 71kcal
Author Alyssa Rimmer
Print Pin
Maple syrup being poured onto a plate of three pancakes topped with blueberries and butter, with blueberries behind them
5 from 2 votes



  • Preheat a cast iron skillet or griddle on medium heat.
  • Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth and slightly runny, but holds its shape.
  • Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
  • Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and sprinkle with blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
  • Serve with dairy-free butter and Vermont maple syrup, then enjoy!


Store in an airtight bag or container in the fridge for 1 week or in the freezer for 3 months. Reheat on a low setting in a toaster or toaster oven, or for 4-5 minutes in a 350F oven. 


Calories: 71kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 145mg | Potassium: 130mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg



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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hi, these look wonderful. Do you think I could substitute fresh home ground buckwheat flour for the brown rice flour? Thank you.

  2. […] my weekend routine since I was a little girl. I won’t bore you with my pancake love story again (you can read about it here!), but they’re totally my comfort breakfast and a weekend without my mile-high stack just never […]

  3. […] I mastered the perfect gluten-free pancake, it was time to start experimenting. That’s one of the wonderful things about pancakes. […]

  4. 🙂 they're almost the best pancakes I've ever made – gluten-filled or gluten-free! The quinoa flakes are what makes them so fabulous. Let me know how they turn out for you!

    In case you haven't been able to find quinoa flakes (they're totally amazing and great in gluten-free baked goods) – this is what the packaging looks like: http://www.amazon.com/Ancient-Harvest-Quinoa-Organic-12-Ounce/dp/B001JJXDSC/ref=sr_1_1?ie=UTF8&qid=1326126113&sr=8-1


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