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Baked Blueberry Pancakes {Gluten Free}

We love enjoying pancakes for breakfast, and in my opinion there’s nothing better than blueberry pancakes. The problem is, I don’t always have time to make them on busy mornings and sometimes on the weekend I’d rather not stand over the stove for the 20 minutes to make them all. Who can relate? Well, if you’re like me then you’re in luck because pancake breakfasts just got a lot easier with this gluten free and dairy free baked blueberry pancakes recipe!!

gluten-free-blueberry-pancake-bread

It is seriously a total game changer! To make these pancakes, you mix all of the ingredients together and then pour them into a lightly greased mini loaf pan, put them in the oven to bake for 25 minutes while you relax, play with your kids, or pack lunches. It only takes 5 minutes to prep and it’s totally kid-friendly too since there’s no standing over a hot stove flipping pancakes. In fact, my kiddos are planning to make this breakfast for me on Mother’s Day (with my husband placing the mini loaf pan in the oven) and I can’t wait!

baked-blueberry-pancakes

These baked blueberry pancakes stay good in the refrigerator for up to 3 days and they freeze really well too. You know what that means, breakfast just got easier not just for the day you make this recipe, but also for future days when you just want to reheat and have a delicious, hot breakfast in minutes! The refrigerated pancakes can be reheated in the microwave for 30 seconds or on low in the oven until warm. I recommend transferring the frozen loaves to the refrigerator the night before to speed things up.

This recipe would also work as a full loaf of bread, muffins, or even a whole skillet of one giant baked blueberry pancake, you’d just need to adjust the cooking time up for the large loaf and skillet. Here’s the delicious recipe:

Baked Blueberry Pancakes {Gluten Free & Dairy Free}

gluten-free-baked-blueberry-pancakes

Baked Blueberry Pancakes {Gluten Free & Dairy Free}

This recipe is gluten free, dairy free, peanut free, and tree nut free. It makes six mini loaves.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 115 kcal
Author Jereann Zann

Ingredients

  • 1 1/2 cups gluten free flour
  • 3 eggs
  • 1 cup blueberries
  • 1/2 cup water
  • 1/2 cup coconut milk full fat
  • 4 tbsp apple sauce
  • 2 tbsp maple syrup
  • 2 tsp baking powder
  • 1 tsp coconut oil
  • 1/8 cup brown sugar
  • Cinnamon to taste

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease your mini loaves pan with coconut oil and set aside.
  3. Mix your eggs, water, coconut milk, apple sauce, coconut oil, and maple syrup together in a bowl.
  4. Add your flour and baking powder and mix until well combined.
  5. Add your blueberries and fold with a spatula, do not use an electric mixer.

  6. Pour pancake mix into your mini loaves pan.
  7. Sprinkle brown sugar to coat the tops of the loaves, and then sprinkle a little bit of cinnamon on top.
  8. Bake in the oven for 25 minutes, until cooked through.
  9. Serve on its own or with maple syrup drizzled on top.
  10. Enjoy!
Nutrition Facts
Baked Blueberry Pancakes {Gluten Free & Dairy Free}
Amount Per Serving
Calories 115 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 19mg 1%
Potassium 143mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g 6%
Vitamin A 1.3%
Vitamin C 1.6%
Calcium 5.9%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

Do you love pancakes and want more gluten free and dairy free recipes? Check out my recipes for Grain Free Apple Cinnamon Pancakes and Pumpkin Pie Pancakes!

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