Gluten-Free Blueberry Pancake Bread
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 6 mini loaves or 12 servings
  • 2 eggs, room temperature (can sub 2 egg replacers for egg-free)
  • ½ cup water
  • ½ cup canned coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon coconut oil
  • 1 ½ cups gluten-free all-purpose flour blend
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries
  • ⅛ cup (2 tablespoons) brown sugar
  • Ground cinnamon, to taste
  1. Preheat your oven to 350 F.
  2. Lightly coat your loaf pan with coconut oil or use a non-stick spray.
  3. In a large mixing bowl, add your eggs, water, and coconut milk and mix until well combined.
  4. Next, add your maple syrup and coconut oil and continue mixing.
  5. Add your flour and baking powder to the mixing bowl ½ cup at a time and mix until smooth.
  6. Add your blueberries to the bowl, and fold them into the batter with a spatula (do not use an electric mixer or they will break apart).
  7. Pour the pancake batter into mini loaf pans.
  8. Sprinkle the brown sugar and cinnamon to coat the tops of the mini loaves.
  9. Bake for 25 minutes, or until golden brown on top and cooked through.
  10. Let them cool for 5 minutes before serving.
Recipe Note: If you plan to freeze the blueberry pancake bread, let the loaves cool completely first. Then place in an air tight container in the freezer for up to 4 weeks.
Recipe by Go Dairy Free at