Pancakes! My, I think you can find at least 3 different recipes at TCPC right now..but this typical sweet Dutch indulging is such a fun recipe to experiment with :).

After making banana pancakes and Priscilla adding a zucchini pancake recipe, here a nice one for all the sweet tooth; thick and fluffy blueberry pancakes.

It takes a little more time to prep the batter, but trust me. It is worth the wait, enjoy your breakfast!

BLUEBERRY PANCAKES-the-chick-peas-cuisine-gluten-free-recipe-breakfast

Blueberry pancakes

Michelle Braakhuis
Sweet and delicious blueberry pancakes for breakfast. What's not to like?
Prep Time 10 mins
Cook Time 18 mins
Resting Time 10 mins
Total Time 38 mins
Course Breakfast
Cuisine European
Servings 6 pancakes
Calories 137 kcal


  • high speed blender
  • measuring cups & spoons
  • skillet


  • 1 big banana
  • 1/8 cups oatmeal
  • 1 cup coconut milk like Alpro
  • 3 tbsp walnut oil or any other type of neutral oil
  • 1 tbsp vanilla sugar
  • 2 tsps baking powder
  • 1 tsp apple cider vinager
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries for pancakes filling and topping
  • 6 tsp coconut oil


  • Mix all the ingredients in a high speed blender, except the baking soda and vinegar.
  • Once mixed, add the baking soda and pour the apple cider vinegar over the baking soda.
  • It should start foaming a little, this is a good thing! It helps to make the pancakes a bit more fluffy.
  • After mixing for another minute, pop the batter into the fridge for about 10 minutes.
  • In the meantime, heat up a skillet on high temperature.
  • Add a little coconut oil and pour about 1 heaped soup spoon into the skillet.
  • Reduce heat to medium-high and add a few blueberries.
  • Add a little more batter to cover up the blueberries and wait until you see bubbles appear in the batter.
  • This can take 1-2 minutes.
  • Once one side of the pancakes is crispy, turn up the heat to high temperature once again and flip the pancake.
  • Bake for another 30 seconds – 1 minute until dry and crispy on both sides.
  • Repeat until all batter is used.
  • Top off with (homemade) jam, extra berries and / or banana.
  • Store in an airtight container up till 2 days.


Calories: 137kcalCarbohydrates: 8gProtein: 1gFat: 12gSaturated Fat: 5gSodium: 284mgPotassium: 26mgFiber: 1gSugar: 6gVitamin A: 13IUVitamin C: 2mgCalcium: 95mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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