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Super Moist Blueberry Pancakes – Gluten-free and Dairy-free

Super Moist Blueberry Pancakes – Gluten-free and Dairy-free. Copyright Jo-Ann Blondin

Super Moist Blueberry Pancakes – Gluten-free and Dairy-free. Just add an adventure and maple syrup.

Hello Hearty Breakfast,

Ever wake-up on the weekend and just want a bigger breakfast after your morning green juice?

We often have friends and family up to Riverbend and I can assure you, the hubby and the guy pals are not looking for a just a green juice in the morning – in fact likely not even green juice.  And when I have the ladies up, we do green juice or a green smoothie AND a big breakfast.  OK, not often with green smoothies but for sure with the green juice.

A typical breakfast used to look like this

  • Bagels, toast, scrambled eggs with cheese, bacon and/or sausage, sugar jam, peanut butter, maybe pancakes instead of bagels or along with them for choice, orange juice and coffee from the espresso machine, cream for coffee and milk for lattes, whole wheat toast, cinnamon buns and fresh fruit.

Now our breakfast looks like this

  • Green juice, scrambled eggs with water to make them fluffy, coffee (bring your own cream please), tea, lemon water, and super moist gluten-free dairy-free blueberry pancakes with coconut oil instead of butter along with maple syrup and seasonal fresh fruit.

I always include the eggs with the blueberry pancakes to help slow the rise in both my guests and my own blood sugar.  By using lots of blueberries in the pancake mix, I ensure I am serving lots of antioxident rich fruit.  I tried the coconut oil instead of butter and it was every bit as good.  Of course, we use real maple syrup to top the pancakes.  And if you are making a batch of scrambled eggs, use water instead of milk to get them just as fluffy.

While the old breakfast does sound good, I can no longer tolerate gluten, dairy or sugar so we made an adjustment in what we serve and everyone is better off for it.  Good-bye sluggish morning and old deer gut and Hello Energy.

So all you need is a good gluten-free pancake mix and a few dairy-free tricks and you are off to a hearty breakfast that your guests will be pleased to eat.  Plus, combined with a glass of green juice, it will leave everyone ready to face the day’s adventure of a good hike, a canoe or kayak day paddle, a cycle, a day of ice skating or a day in the snow.

But why wait to be at the cottage.  This breakfast is sure to please and make every weekend feel like the start of a great adventure.

Super Moist Blueberry Pancakes – Gluten-free and Dairy-free. Copyright Jo-Ann Blondin

Super Moist Blueberry Pancakes – Gluten-free and Dairy-free. Just add an adventure and maple syrup.

Super Moist Blueberry Pancakes – Gluten-free and Dairy-free


  • 1 1/2 cup Bob’s Red Mill Gluten Free Pancake Mix
  • 1 large egg
  • 3/4 cup almond milk (homemade or store bought)
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 1/2 cup blueberries


  1. Mix the ingredients together except the blueberries.  Whisk until just mixed and let stand for 2 minutes  Add the blueberries and ensure all berries are covered with batter.
  2. Heat your frying pan to medium-high temperature.
  3. Add coconut oil to the pan to ensure the pancakes don’t stick.  You will need to do this for each batch you make.
  4. Add 1/4 cup of mix for each pancake to the frying pan.
  5. Cook until top is bubbly and has risen.  Turn over and cook until golden brown.
  6. Place finished pancakes in 250 degree oven and start cooking the next batch until all the batter is finished.
  7. Served with coconut oil instead of butter
  8. Top with Real Maple Syrup.
  9. Makes 8-10 4 inch pancakes and serves 4 or 6 depending what else you serve.


  • I use Bob’s Red Mill Pancake Mix which is usually under $5 a bag.  I keep it in the freezer to keep it fresh as pancakes are a treat in our house.
  • You can use fresh or frozen blueberries.  When using frozen, you will need to make sure you separate the blueberries once the mixture is in the fry pan to get even heating and the pancakes to rise.
  • I buy the blueberries when they are on sale and freeze them right in the plastic container and use a freezer ziploc over it to avoid freezer burn.
  • I use the coconut oil that is hardened – not hard to do here in Canada.
  • I keep the pancakes in 250 degree oven as I cook the next batch along with the plates to keep them warm.  Use a place-mat for each plate to avoid marking your table from the heat.
  • Go easy on the maple syrup – the blueberries give you lots of flavour.
  • To make a half batch, use 3/4 cup of pancake mix, 1 large egg and 1/2 cup of almond milk, 1/4 tsp vanilla, 1/2 tsp cinnamon and 3/4 cup of blueberries.

Leave me a comment below on your favourite hearty breakfast suggestions to start off a day of fun.

To hearty breakfasts with family and friends and starting a great day’s adventure.

Jo-Ann Blondin

Holistic Nutritionist, Wellness Cheerleader and your 9 Cup Challenge partner


Summer Adventures in my Langford Canoe. Copyright Jo-Ann Blondin

Summer Adventures in my Langford Canoe.



Jo-Ann Blondin

Hello Gorgeous.
So glad we connected. I truly believe that in order to change the way people eat, you need to provide great images and stories that inspire people to change their current habits.

I am a Holistic Nutritionist, a Culinary Nutrition Expert, a plant-based professionally trained cook and I have over 25 years of marketing experience in programs that drive results for all kinds of businesses.

It is my goal to help spread the wellness message by helping wellness businesses with their marketing so we can inspire many people together.

Read about my journey, wellness tips and recipes at and follow me daily on Instagram @JoAnnBlondin

Please be sure to check with your medical team before you implement the ideas in this blog. The owner of this blog takes no responsibility for any action that you may take as a result of reading this blog. The reader takes all responsibility.

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