Name: Sugar free blueberry pancakes
Prep time: 5 min
Cook time: 15 min
Ingredients: 100 g plain flour; 1/2 teaspoon baking powder; pinch of salt; 1 egg; 1/2 teaspoon vanilla extract; 1/4 teaspoon spice (cinnamon, all spice, nutmeg, cloves, ginger etc.); 150 ml milk (of your choice); 100 g blueberries (reserve a few for topping)

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Truly sugar free recipe with no added sugar made with blueberries and cinnamon. If you’ve tried my basic sugar free pancake recipe, you’ll love this one too!

Why make this recipe

This pancake recipe has no added sugar. I’ve deliberately not included any sugar substitutes, because they are still sugar
The sweetness comes from the blueberries, milk and cinnamon (or any other spice you choose)
Simple to make
Healthy

MORE PANCAKE RECIPES

Top tips for making this recipe successfully

There is not much that can go wrong with this recipe, just mix everything together and go slow on cooking the pancakes as the blueberries in pancakes batter can stick to the pan if you add too much heat.

Spices & flavours that pair up well with blueberries

Cinnamon
Allspice
Mixed spice
Ground Cloves
Ginger
Mace
Nutmeg

Vanilla extract
Lemon extract
Almond extract

My favourite spice mixes that go well with this recipe

Do you need any specialist equipment do you need to make this recipe?

All you need is a good frying pan or a flat griddle to make pancakes.

Saying that I really like to use my 4 pancakes frying pan, because it has a medium-sized cavities, that make the pancakes nicely thick and risen.

I’ve noticed that when I’m using regular frying pan, the pancakes are more flatter and of course totally different shapes every time!

Ingredients

for measurements see the full recipe

flour
baking powder
pinch of salt
egg
vanilla extract
spice cinnamon, all spice, nutmeg, cloves, ginger etc.
milk
blueberries

How to make this recipe dairy free, gluten free or vegan

Dairy Free Version

The regular milk can be easily replaced by any plant based milk that you like. Rice, Oat, Soya or

Almond milk is now available from most larger supermarkets and can be easily frozen to keep for later. I always keep some almond milk frozen in smaller quantities to keep for my pancake making.

If you run out of milk or don’t have any, just use water or other liquid of your choice that would compliment the blueberry flavour.

For example if you are using a blueberry compote instead of fresh blueberries, use the liquid from the tin with a little bit of water to make the pancake batter.

Gluten Free Version

I’ve used basic plain flour in this recipe, but you can easily swap it with any gluten-free flour.

Use the same amount and add a large pinch of xantham gum to the batter (unless the gluten free flour already has xantham gum included).

Leave the pancake batter to rest for 5 minutes after you mix it. This helps the xantham gum to bind the gluten free flour and hold everything together.

You can use naturally gluten free flour such as lupin flour, buckwheat flour or mix of cornflour and rice flour.

Vegan Version

Use plant based milk (for suggestions see the dairy-free version) and either leave out the egg or replace it with 1/2 banana or 1 teaspoon of chia seeds soaked overnight in dairy-free milk.

How to make sugar free blueberry pancakes

In a large mixing bowl, combine the flour, baking powder, spice and salt and mix well.

Whisk in the egg, vanilla extract and milk until everything is combined and you have a smooth pancake batter.

Add most of the blueberries (save some for topping) and gently fold them in.

Heat a little of the oil in a frying pan over medium heat until medium hot.

Depending on the size of your frying pan, drop about 1-2 spoonfuls of batter to form one pancake. I can do 4 in one go, but do 3 if your pan is not big enough.

Once one side starts to ‘dry out’ and you see bubbles forming, flip over and fry/ cook the other side for another minute.

Serve whilst still hot with blueberries and drizzles of yoghurt and a sprinkle of extra cinnamon or spice of your choice.