Dairy Free Blueberry Pancakes! Two simple words that mean so much. This recipe has healthier ingredients and big fat blueberries to boot. have them for breakfast or brunch.
5 from 4 votes

Dairy Free Blueberry Pancakes

Dairy Free Blueberry Pancakes! Four simple words that mean so much.
Course Breakfast
Cuisine Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Pancakes
Calories 118kcal
Author Ginny McMeans


  • 1 1/3 cup whole wheat flour, whole wheat pastry flour would be great too
  • 1 tablespoon hempseed (hemp hearts), raw shelled
  • 1/4 teaspoon sea salt
  • 3 teaspoons baking powder
  • 1 3/4 cup dairy-free milk, unsweetened
  • 1/2 cup to 3/4 cup blueberries defrosted
  • 2 tablespoons dairy free butter for cooking the pancakes


  • Mix the first five ingredients which is everything but the blueberries.
  • Lightly butter a frying pan/skillet/griddle.
  • Pour 1/4 cup blueberry batter into the pan. I have a pan (not a griddle) so I do one at a time. You can do two or three at a time if you have a larger griddle.
  • Sprinkle a few blueberries around on top of the batter in the pan.  The reason I don't mix the blueberries into the batter is so that they stay firmer and don't turn the batter blue.
  • Cook about 3 minutes until the bottom is golden and the batter top shows little bubbles.
  • Turn the pancake over and cook another few minutes.
  • They can be put on a baking sheet to reheat if needed.
  • Serve with your favorite syrup.


Serving: 1Pancake | Calories: 118kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Sodium: 140mg | Potassium: 231mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2.7% | Vitamin C: 1.1% | Calcium: 14% | Iron: 6.3%