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Gluten free Blueberry Pancakes with Maple Butter

Gluten-free Blueberry Pancakes is a fresh blueberry pancake with delicious maple butter.

Gluten-free Blueberry Pancakes

The weekends are the best time to enjoy a family breakfast. One recipe that tends to be a family favorite is blueberry pancakes.

This recipe is a little different and jazzs things up with the addition of maple butter. Instead of adding maple syrup and butter to your pancakes, you can combine the two to make maple butter. What I like about the butter is that the syrup doesn’t overpower the pancakes and the butter adds some creaminess to the pancakes.

I promise your family will go crazy for these pancakes. This recipe is gluten-free. If you’re not gluten-free, feel free to use regular flour.

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Ingredient Lists

  • Cassava flour
  • Brown rice flour
  • Coconut sugar
  • Baking powder
  • Salt
  • Eggs
  • Milk
  • Vanilla
  • Fresh blueberries
  • Butter
  • Maple syrup
  •  Avocado oil Spray
Gluten-free Blueberry Pancakes

Gluten-free Blueberry Pancakes with Maple Butter

Prep Time 5 minutes
Cook Time 14 minutes
Servings 6 people


  • 1 cup of cassava flour
  • 1 cup of brown rice flour 
  • 3/4 cup of coconut sugar 
  • 1 tbsp of baking powder 
  • 1 tsp salt
  • 2 eggs
  • 1-1/2 cup of milk
  • 1 tbsp of vanilla
  • 1 cup of fresh blueberries
  • 1 stick of butter, softened
  • 2 tbsp maple syrup
  • avocado oil for spray


  • Place a large pan over medium-high heat. Spray the bottom with avocado oil and let the pan heat up.
  • While the pan is heating, place your dry ingredients—both flours, salt, and baking powder in a bowl and mix well to combine.
  • Next, mix the softened butter and maple syrup, then add your eggs, milk, sugar, and vanilla. Mix well, using a whisk to combine the ingredients. The texture should be thick, but not too thick, and have a slight thinning (see video for an example).
  • You can leave the mixture like in the video, and if the consistency of the mixture is too thick, add more milk. If it's too thin, add a touch of flour. Add your blueberries and stir to combine when the desired consistency is achieved.
  • When the pan is hot, turn the temperature to medium heat, do a pancake test using a 1/4-cup measuring cup, and spoon some mixture into the pan. 
  • Cook on one side until you see little air bubbles forming around the pancake. That's how you know the pancake is almost done and ready to be flipped. Flip the pancake to the other side and check to see if the pancake is golden brown. You want a golden brown pancake on each side.
  • Once the desired appearance is achieved, continue spooning in your batter until all of them have been used and you have stacked fresh blueberry pancakes. Serve with fresh maple butter.

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