Gluten-Free Blueberry Chocolate Oat Pancakes

These pancakes are so flavorful and indulgent – I hardly add any syrup! Bob’s Red Mill Gluten Free All Purpose Flour really makes the difference in this recipe.

Bob, you’ve done it again.

I never would have guessed when I happened upon Bob’s Red Mill old fashioned rolled oats over a year ago that I would later be converted to a top fan, refusing to purchase flour from any other brand. I hardly even bake. But here we are.

As a recipe developer of American food, I knew pancakes would be on the menu. I was never a big fan of how pancakes made me feel, leaving a syrupy film in the back of my throat and draining my energy. But I do have to admit they are delicious, and after perfecting this recipe, I want to eat them way more often.

This recipe took 3 trials to perfect. The first two trials, I used an equal mix of all-purpose flour and whole wheat flour. I mixed the batter as little as possible, but it was too thick each time. I considered adding more plant milk, but wasn’t too keen on the idea.

I sat at the kitchen table after eating 8 pancakes for the second time in a week-long period, dismayed by the fact my total would soon reach 24. But I had to get it right!

Enter: BOB. As a recipe developer, I seek both to challenge conventional perceptions of vegan food AND put forth as many gluten free options as possible. Even if you don’t have a gluten intolerance, it’s a good idea to scale back on this top contributor to leaky gut. So, you can imagine my delight when I discovered Bob makes a gluten free all purpose flour.

I got my hands on that immediately, and used the exact same measurements in the third trial — just different flour. Let me stress that this was a GAME CHANGER. Not only was the batter thickness perfect, but the flavor of the final result was FAR SUPERIOR to the other flours I used.

Incredibly, I barely even added syrup to the finished pancakes. Turns out, when a pancake is packed with flavor, you don’t need to douse it with liquid sugar!

Eating 8 pancakes in a sitting is a great example of binge-eating — a habit I do not recommend leaning into (yes, I am speaking from personal experience). But you just might have to eat all 8 when you make this recipe, they are that delightful. Do not feel any shame here, my friend — remember, you’re not going to do this to yourself twice more in rapid succession (or are you?).

Pancakes are incredibly customizable — I would love to hear about your modifications of this recipe or favorite pancake ingredients in the comments!

Gluten Free Blueberry Chocolate Oat Pancakes

Sauté Queen

These pancakes are so flavorful and indulgent – I hardly add any syrup! Bob's Red Mill Gluten Free All Purpose Flour really makes the difference in this recipe.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Main Course

Cuisine American

Servings 3 (makes 7.5 pancakes)

Equipment

• Small colander or sieve
• Measuring cups and spoons (1 cup, ½ cup, ⅓ cup, ¼ cup, 1 Tbsp, ½ tsp, ¼ tsp)
• Large mixing bowl
• Whisk
• Medium microwave safe mixing bowl
• Microwave
• Griddle or large non stick pan
• Spatula

Ingredients

  

• 1 cup SO Delicious unsweet coconut milk
• ½ cup frozen blueberries rinsed to thaw
• 1 cup Bob's Red Mill Gluten Free All Purpose Flour*
• ½ tsp baking powder
• 2 Tbsp Hershey's cocoa powder
• ¼ tsp kosher salt
• ⅓ cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
• 2 Tbsp Earth Balance vegan butter
• 2 Tbsp maple syrup
• 2 Tbsp Enjoy Life mini semi sweet chocolate chips

Instructions

 

• Set aside the coconut milk at room temperature for 10 minutes. Measure out the frozen blueberries, rinse under lukewarm water in a colander or mesh sieve to speed up thawing, and set aside.
• In a large mixing bowl, combine gluten free flour, baking powder, cocoa powder, salt, and gluten free oats. Whisk to combine.
• In a medium bowl, add the butter. Heat in the microwave until melted, 10 second increments at a time. Butter should not spatter – it should melt most of the way, and then you will want to swirl it around in the bowl until the rest little bit melts. For me it took a total of six, 10 second heating sessions with brief pauses in between.
• Once butter is melted, add in maple syrup. Whisk to combine well (it will not bind perfectly but you will want the color to be as uniform throughout as possible). From here, continue to whisk mixture as you slowly pour in the coconut milk.
• Once wet ingredients are combined well, pour mixture into the bowl containing the dry ingredients. Whisk until just combined. Add the blueberries and chocolate chips, whisk in until just combined.
• Preheat a griddle or large non stick fry pan on medium. Once hot, begin adding batter in ¼ scoops. Watch for the edges of each pancake to deepen in color and begin to look cooked, and for bubbles to slowly appear and pop throughout the batter, before flipping. Mine took about 2 minutes per side.
• Transfer pancakes to a plate as they finish cooking. Once all pancakes are stacked, begin dividing between plates, top with butter, maple syrup, blueberries, and chocolate chips, and enjoy!

Notes

* I have tried this recipe with regular all purpose white flour, and whole wheat flour — both of which left the batter too thick. Using gluten-free all purpose flour here dramatically changed the texture of the batter for the better, and yielded better fluffiness and flavor in the final result.

I included all of the specific brands I used for this recipe, most of which can be substituted (like the plant milk, cocoa powder, vegan butter, and oats). However, I would NOT recommend subbing the flour — you will get an inferior result if you do, based on my experience.

Keyword blueberry, chocolate, cocoa, coconut milk, gluten free, maple, oatmeal, pancake, vegan