Apple Pancakes with Blueberry Sauce (plant-based, gluten-free)

5 from 2 votes
We’ve tried a lot of pancake recipe variations, and these apple pancakes are definitely a favorite.
You get moistness from the apples, heartiness from the grains, and they soak up as much blueberry sauce and maple syrup as you want to put on them. Great for a weekend treat!
The blueberry sauce is my husband’s recipe and takes less than 10 minutes to make.
For today’s inspiration, here’s a quote from the Date with Destiny event I’m at right now:
“What’s next is always better.”
If we remember that we always have a compelling future, we can get through any present challenges.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dessert
Cuisine Canadian
Keyword dairy-free, gluten-free, plant-based



  • ½ cup soy milk
  • 1 Tbsp apple cider vinegar
  • 1 small apple, grated
  • 1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp water
  • 1 ½ Tbsp vegan butter or margarine, melted, plus some for griddle
  • 1 cup gluten-free flour (I used 2/3 oat flour, 1/3 almond flour)
  • 2 Tbsp coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Blueberry sauce

  • 1 pound frozen blueberries
  • 1 Tbsp cornstarch
  • 2 Tbsp water


  • In a small bowl or measuring cup, mix the soy milk and vinegar. Let sit for 5 minutes to curdle. Meanwhile, grate the apples.
  • Add the flax "egg", melted butter, and grated apples into curdled soy milk.
  • Add the dry ingredients, and give it a good whisk until the batter is fairly thin and smooth, with no big lumps. Stir to combine well but don't overmix.
  • Warm up your griddle or cast-iron pan. When it’s hot, rub some margarine over it and scoop dollops of batter onto the griddle. Wait until the top is bubbly and the edges are dry, then flip them over with a flapjack and cook on the other side (this side usually takes less time). Keep the first batch warm and covered in the oven while you’re cooking the rest.
  • While the pancakes are cooking, make the blueberry sauce. Put the blueberries in a small pot over medium heat. Stirring occasionally, let the blueberries melt and turn into a saucy mixture. 
  • When it starts to boil, mix the cornstarch and water in a small bowl to dissolve it, then stir it into the blueberries. Simmer and stir until it’s as thick as you like. 
  • Serve the pancakes with the blueberry sauce, and add some Canadian maple syrup if you like!
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
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4 thoughts on “Apple Pancakes with Blueberry Sauce (plant-based, gluten-free)”

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