10 Minute Cinnamon & Blueberry Pancakes (Gluten Free, Vegan)

Prep: 2 minutesCook: 8 minutesTotal: 10 minutes
Yield: serves 2Category: Breakfast
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My Cinnamon & Blueberry Pancakes are light and fluffy, made with nutrient dense ingredients and are really quick and easy to make!

Does anything really beat a stack of fluffy pancakes with a coffee on a leisurely Sunday morning? If this sounds like your perfect start to the day but you are struggling to find a gluten free and vegan recipe then this is the one for you! My Cinnamon & Blueberry Pancakes turn out perfectly sweet and subtly spiced every time!

This is a ‘healthy’ pancake recipe that contains flax seed and two portions of your five a day. This is based on my 10 Minute Healthy American Pancakes recipe which you can find here.

I prefer to use fresh blueberries in this recipe as opposed to frozen, however, if you only had frozen berries then you could use these. You will need to ensure the blueberries are evenly distributed throughout the batter so each individual pancake is bursting with flavour. If preferred, you could hold the blueberries back and simply scatter a few blueberries onto each of the individual pancakes as soon as you have poured the batter into the pan instead of adding it into the mixture in advance.

I use soya milk in this pancake recipe but any type of plant milk, (or even cow’s if you’re not vegan), will work the same with no need to change the amount or method! I have noted that this recipe serves two people, however, depending how hungry you are and how big your appetite is this would feed one.

Typically I like these pancakes topped with some yogurt, additional berries and plenty of maple syrup, however, I think these would also be delicious served with a side of vegan bacon. We tend to eat pancake stacks for leisurely weekend breakfasts when we have more time but ocassionally we go crazy and have them for dinner.

If you like my Cinnamon & Blueberry Pancakes, you may also be interested in some of my other pancake recipes. Why not try my Sweet Potato & Blueberry Pancakes which you can find here or even my Spiced Apple Pancakes. For a fun twist why not give my Apple Pancake Dippers, my Raspberry Pancake Poppers or my Banana Pancake Poppers a go!

Alternatively, if you are looking for more blueberry breakfast ideas you might like my Blueberry Banana Breakfast Muffins, my Blueberry & Lemon Baked Oats or my Blueberry Banana Breakfast Bars which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 170ml 1/2 cup + 3 tbsp soya milk
  • 1 banana
  • 1 handful fresh blueberries
  • 1 tbsp flax seed
  • 1 tbsp maple syrup
  • 1 baking powder
  • 3/4 tsp cinnamon


  1. Place the banana in a jug or bowl and mash using the back of a fork until no lumps remain
  2. Pour the milk and maple syrup into the bowl and mix well
  3. Add the flour, flax seed, cinnamon and baking powder to a large mixing bowl
  4. Pour the wet ingredients into the dry and mix well until no lumps remain
  5. Add the fresh blueberries to the batter and stir well, ensuring they are evenly distributed throughout
  6. Heat some butter or oil in a large frying pan and pour the mixture in, forming a series of small pancakes
  7. Allow to cook for two minutes over a low heat before flipping them over, ensuring they are golden brown on both sides before removing from the pan


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