Baked Blueberry Pancakes (Gluten-Free) | Nature’s Path

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Baked Blueberry Pancakes (Gluten-Free)

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Found in: Breakfast, Spring, Summer, Fall, Winter, Gluten free

Baked Blueberry Pancakes (Gluten-Free)

Without gluten acting as a binding, pancakes can be a bit fragile to flip over. We’ve solved that challenge by baking them. This recipe makes a big batch since these pancakes keep well and are great for breakfast on-the-go.


* 3 1/2 cup Nature’s Path Crispy Rice Cereal
* 1 1/2 cup Gluten-Free Old-fashioned Oatmeal
* 1/2 cup Sugar
* 1/2 cup Sunflower Seeds, raw, unsalted
* 1/3 cup Dried Blueberries
* 2 tsp. Gluten-Free Baking Powder
* 1/2 tsp. Baking Soda
* 1/2 tsp. Ground Cinnamon
* 1/2 tsp Salt
* Egg Replacer equivalent to 2 large eggs
* 2 1/4 cup Buttermilk, (well shaken) plus more if needed
* 2 tbsp. Safflower oil


1. Set one rack in center and another below it. Preheat oven to 350F. Line two large baking sheets with parchment paper.
2. Place Crispy Rice Cereal in bowl of food processor and grind into flour. Transfer to a large bowl. Stir in oatmeal, sugar, sunflower seeds, dried blueberries, baking powder, baking soda, cinnamon, and salt.
3. In processor, blend egg replacer, buttermilk, and oil. With a fork, stir liquid into dry ingredients just enough to create a lumpy batter. Do not over-stir!
4. Set a heaping tablespoon of batter per pancake onto parchment. As you go, flatten each with back of spoon into 3-inch circles. If batter is too thick, stir in additional buttermilk as needed.
5. Bake until golden brown around the edges, 30 to 40 minutes. Gently peel from paper and serve hot.
6. Refrigerate leftover pancakes for up to 5 days or freeze for up to 3 months. Reheat them in a microwave or toaster oven.