• 1 ¼ cup whole wheat flour (or gluten free flour, or oat flour)
  • 2 tbsp unrefined sugar (may use coconut sugar, maple syrup, or leave out)
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbsp applesauce (unsweetened)
  • 1 tsp vanilla extract
  • 1 ¼ cups water
  • ¼ - ½ cups blueberries (fresh or frozen)


Heat a nonstick griddle or pan over medium high heat.  In a medium sized mixing bowl mix all the dry ingredients then add the apple sauce, vanilla, and water, and stir until combined.  At this point you may fold in the blueberries.  Lightly spray pan if needed to avoid sticking, then using a ¼ cup measuring cup, scoop the batter and pour onto the hot griddle, using ¼ cup of batter for each pancake.  Cook for 2 minutes or until starting to brown then flip over and cook for an additional 2 minutes.  Enjoy with more blueberries over the top and you may also add 1 tbsp maple syrup.



Makes 10-11 pancakes.


*6 pancakes with 1 tbsp maple syrup contains:

 392 cal

 10.8 grams protein

 79.9 grams carbohydrates

 2.1 grams fat                                                              


  1. Joy Olsen on December 27, 2020 at 6:30 am

    These pancakes are absolutely delicious! I used maple syrup instead of sugar, gluten free flour and fresh blueberries. Oh boy. Kid approved too! Thank you, Kiki!

    • Caley Wilson on March 31, 2021 at 3:11 pm

      I was going to say the same thing! My kids loved these and they made a nice treat for Breakfast for Dinner! I used oat flour, left out the sugar and we all said “these are the best pancakes I’ve ever had”

      • Monica on April 24, 2021 at 10:31 am

        So so so delicious.. I make it last weekend and is very easy and sooooo good.. Thank kiki to share with us your beautiful recipes ❤️❤️❤️❤️ much love from Montréal 🙏🙏🙏

  2. micron on December 28, 2020 at 8:42 am

    my nonstick pan is apparently not… lol I don’t know how to make this work for me . maybe to bake them on my silicone oven pans??

    • Plantiful Kiki on January 1, 2021 at 2:28 pm

      I use a $20-$30 non-stick griddle from Target or Walmart. You can make 6-8 at at time.

  3. Mary on December 30, 2020 at 11:26 am

    These are so good, thank you!
    I used Bob’s Red Mill 1 to 1 baking gluten-free blend.

  4. Julie Johnson on January 5, 2021 at 9:37 am

    I used Bob’s gf and then used my 10″ non-stick pan to make this into crepes.

  5. sjbrame on January 8, 2021 at 11:39 am

    tried these this morning. way too dense, too heavy for us. no thanks.

  6. Yana on January 12, 2021 at 6:57 am

    Thank you for the recipe, Kiki! I added lots of cinnamon and it was a great success! The kids enjoyed them with Alpro vanilla yogurt on top. Will be making them again.

  7. Laura on January 15, 2021 at 6:10 am

    For anyone else feeding a family, this recipe works great in a sheet pan lined with parchment paper! I tripled the recipe to feed my family of 5, and I didn’t have to stand there flipping a bajillion pancakes! 😉 Just bake in the oven and cut into squares when cooked.

    • Michelle on January 21, 2021 at 9:07 am

      Great! At what temperature and for how long?

    • Chelsey Jahn on January 26, 2021 at 6:35 pm

      I’ve never done a sheet pan pancake before! Can you tell me the temp you used and for how long?

    • Karen Nesbitt on February 6, 2021 at 6:12 pm

      Thank you for that tip Laura. I love making sheet pan pancakes. Great to know this works!

  8. Ericka on January 24, 2021 at 8:13 am

    What is the best non gluten flour for this? I’ve tried tapioca and almond and bright have worked! It’s too liquid and won’t even let me flip the pancakes.

  9. Crisinda Tackett on January 30, 2021 at 3:33 pm

    Made these for the first time today. Loved them. Even the hubs approved! Next time adding more blueberries and less sugar to try to be a little more healthy. Yum! Thanks for another delicious recipe Kiki.

  10. Ginger on March 14, 2021 at 11:50 am

    Oh my goodness, I made these this morning and they were so delicious! I ground quick cooking oats in my Ninja single serving smoothie cup to make the oat flour. I needed to wait a bit for the oat flour to soak up the water, then ended up sprinking in more oat flour to get the right consistency. It worked great! I added 1 tsp of vanilla powder, which I think I first learned about from you Kiki, and forgot to add the sugar, but otherwise followed the recipe. To prevent sticking I did a quick spray of avacado oil for each batch. I served them up with maple syrup to dip, and sliced bananas. My daughter requested chocolate chips in hers. She is a picky eater, and loved them too. I am so happy you shared this recipe Kiki. Thank you!!

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