Meatless Monday: Gluten-free Cornmeal Blueberry Pancakes

Hey ya’ll! Hope you had a wonderful weekend! Things are going to be interesting this week. I’m doing a no gluten, no soy, no sugar cleanse because I’ve been feeling not so peppy and I want to see if those things are contributing. I know I need to give up sugar for good but it’s so hard when you are probably addicted and there is not enough tasty treats available in restaurants/stores that are sugar-free. When I’ve given it up for weeks before your body really does stop craving it. But it’s the mind and emotions that must be kept in check!

I also starting working out again this weekend. I took almost a month hiatus because of the not feeling so peppy. Now I feel like I have more energy and I’m sore from overdoing it! So, the next few weeks will be filled with clean recipes (hopefully not boring to some of you) and workout statuses. I will tell you now that I would like to do a sprint (triathlon) in the near future, but I don’t know if I have enough motivation to train for something like that. We’ll see.

So yesterday I made my dad these gluten-free pancakes using the beautiful organic blueberries that were on sale at Whole Foods last Friday. There’s a restaurant in LA that I would always get cornmeal pancakes from so I thought I would give it a try myself. They are kind of grainy, which some people may not like. But since I always use whole grain flours for baking I’m used to it and kind of like it.

Gluten-free Cornmeal Blueberry Pancakes

1 cup brown rice flour
1/2 cup oat flour
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon arrowroot
Pinch sea salt
2 cups unsweetened almond milk
2 teaspoons apple cider vinegar
1 tablespoon flax meal
1 tablespoon safflower oil
1 teaspoon maple syrup
1 cup fresh blueberries

Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients with flax meal in a separate bowl until bubbly. Stir wet ingredients into dry ingredients and mix until well incorporated. Fold in blueberries. Heat skillet and spray with oil. Pour about 1/4 cup pancake batter into skillet over medium flame. When you start to see bubbles forming and the edges getting done it’s time to flip the pancake. Heat on other side for one to two minutes and remove from skillet. Repeat with the rest of the pancake batter.


I could use some more ideas for pancake fillings! What are your favorite ingredients inside pancakes? Do you add nuts, fruit, what else? Have you ever done a triathlon? Tell me about it!

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  1. I just made these and everyone loved them. This was the right amount for my family: 2 adults, three small children. I didn’t have oat flour so I used oats instead. And I used agave because I was out of maple syrup. It was a perfect substitute. Thank you for sharing your recipes. I have been trying a lot of your recipes.

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