Fluffy Blueberry Jam Pancakes (gluten free, dairy free)
A gluten free pancake batter that triples as cake and muFins
One Recipe, So Many Riffs
Fluffy Pancakes on demand. Sure. Baked MuFins. Absolutely. Sheet Cake. Yup.
How about a recipe that can not only make beautiful muFins (yes I spell em that way) like my famous blueberry muFins, multigrain coffee cake and lemon millet muFins PLUS baked sheets for a fancy layered cake. I call it the BLANCO batter, AND IT MAKES FLUFFY PANCAKES, with just one tiny move.
These all use the same base, the only difference? Egg whites.
My favorite part of this recipe is it’s designed in two parts and built for longevity and extreme convenience.
The beauty of the BLANCO base batter is that you can batch it and freeze it for up to a month, or keep it in the fridge for a week. It defrosts in minutes, and in an hour you have fresh baked goods or pancakes, no hassel..
You just whip up the levening agents with coconut yogurt and add garnish like blueberries or lemon zest and toasted oats.
If going the muFin route, your ready to bake.
If your going to Pancake-land, add stiff peaked egg whites.
And if you like thinner vs fluffier pancakes you can add a little oat milk.
A little adjustment
I made a few adjustments to my blueberry Jam recipe to simplify it so you can top these fluffy pancakes with the perfect condiment.
I prefer to use a Japanese Sweet Plum Vinegar to each batch but it’s a little pricy, and Pectin makes the recipe a bit more intimidating, so I gave the green light to use only fresh lime juice and I increased the chia seeds to replace the pectin.
One pot, super simple technique.
The result is a bright, fruity jam that tastes clean and fresh.
Blueberry-Cranberry Jam
My blueberry jam recipe uses a different type of sugar that reminds me of juicy fruit gum, it’s my favorite type of sweetner - Palm Sugar Disks from Thailand (you can buy on Amazon here)
With the addition of kefir lime leaves, Plum vinegar (link), a splash of fresh lime juice, a little cranberry and a spoonful of Chia seeds for good measure, this is more of a complex fruit sauce than a boring old jam.
If you dont want to splurge on beautiful Plum Vinegar, just substitute with more lime juice. It may be a more little tart than the original, but its very close, and you can always add a little more sugar to sweeten, but I think it’s just as good, just missing a little floral element.
You may wonder why other jams are so sugar forward when a little outside the box thinking can get you a beautiful, bright punchy fruit forward condiment with star power, a lot less sugar and way more flavor.
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Blueberry- Cranberry Jam Recipe:
TOOLS: Heavy Bottom Sauce Pot | Candy Thermometer
400 g blueberries (frozen)
225g Palm Sugar Or evaporated cane juice
50g Plum Vinegar (can substitute with more lime juice)
25 g Lime juice (Fresh only)
250 g Cranberries (fresh)
30 g Chia Seeds
3 ea Lime Leaves (prefer fresh, dry OK)
5 g Sea Salt
1) Fruit Prep
Keep blueberries frozen so they release juice when heated.
*If you dont have a food processor, chop cranberries. If you DO have a food processor, save this prep for the end.
2) Build the Base
Add to a heavy-bottomed pot:
• Blueberries
• Cranberries
• Palm sugar
• A pinch of salt
Heat on medium-high until cranberries soften and burst and sugar melts.
3) Acid + Brightness
Stir in:
• Plum vinegar
• Lime juice
• Lime Leaf
Simmer 5–10 minutes to fully break down the fruit.
→ 190–205°F (88–96°C) — gentle bubbling, reducing juices.
The mixture should begin to thicken slightly.
4) Concentrate for Natural Gel
Increase heat to a stronger simmer/soft boil.
Keep stirring to prevent scorching.
→ Target 215–220°F (101–104°C)
This is where the natural pectin from cranberries tightens and the jam thickens.
Hold 2–3 minutes at this temp.
5) Chia for Final Body
Turn heat to low. Stir in chia seeds.
Let cook 2–3 minutes to evenly hydrate.
They will continue to thicken the jam off the heat — do not judge set yet.
6) Finish + Cool
Remove from heat. Let sit 5 minutes so fruit stays suspended.
Stir, then jar while hot.
7) Pulse in food processor
Let cool completely — ideally overnight in the fridge — before judging the final gel.
Texture Goals
• Spreadable, not stiff
• Bright, fresh blueberry flavor
• Natural gel from cranberries + chia
• Glossy finish, full berry structure
The BLANCO batter
YIELD: 16 pancakes
TOOLS: 2 oz scoop | Small Muffin Pans | Whisk | 2 large bowls | Recommended Air Fryer
Ingredients
WET Ingredients:
1 ea Eggs
100g Cane Sugar
38g Canola Oil
75 g Apple Sauce
138 g Oat Mylk
4 g Vanilla Paste
4g Almond Extract
4g Coconut Extract
DRY Ingredients:
225g GF Flour
50 g Almond Flour
2 g Golden Flax Meal
1 g Chia Seed, Ground
5g Salt
FINAL Ingredients:
210 g Coconut Yogurt
7 g Baking Powder
2 g Baking Soda
12 g GF Rolled Oats, Toasted (*optional for Pancakes)
PANCAKE
1 ea Egg White
1 tsp Organic Evaporated Raw Cane Juice
Instructions
1. Beat together Eggs and Sugar until smooth and creamy.
2. Whisk in Canola Oil.
3. Add Apple Sauce, Oat Mylk, Vanilla Paste, Almond Extract and Coconut Extract and blend together until incorporated and homogenous.
4. Whisk together DRY Ingredients (GF Flour, Almond Flour / Flax Meal, Ground Chia and Salt).
5. Pour DRY Ingredients over WET Ingredients and mix until until batter is smooth. This is the BASE BLANCO BATTER.
👉5a. Leave Batter to rest, and weigh out FINAL Ingredients (Coconut Yogurt / Baking Powder, Baking Soda / Toasted Oats.
👉5b. (Conversely, Batter can be refrigerated (1 week) or frozen (1 month) at this stage, and FINAL Ingredients can be added prior to baking - Thats what we did at the shop) *use ziplock bags for quick defrost.
6. Once ready for final mixing stage, whisk Baking Powder and Baking Soda (Leavening) into Coconut Yogurt. Mixture will foam up.
7. In a large bowl, Add Yogurt and Leavening mixture together with Base Batter until incorporated and homogenous.
8. Shake in Toasted GF Oats and stir to combine evenly into batter.
9. Whip Egg Whites and sugar to stiff peaks, or until egg whites hold its fluffy shape when scooped.
Fold into Batter evenly.
Skillet Cooked Pancakes
I like to use a cast Iron Skillet or large non stick pan to griddle the pancakes.
Use about 1 Tbsp of regular or vegan butter in skillet per pancake, dont overcrowd pan.
In a 12” large cast Iron I make 3- 2oz scoop pancakes.
On a medium heat, add butter to skillet, it should sizzle quick and slightly smoke. Place a scoop of batter into skillet and with back of scoop, spread to about 4” circle.
Cook until bubbles in center begin to pop, hold off flipping until batter has puffed evenly and multiple bubbles are popping towards center of batter. About 2-3 minutes.
Flip and brown on other side until golden brown and internal temperature reaches about 200 - 205 degrees.
EATme!
Top with extra butter, blueberry jam and a little powdered sugar for a snowy finish. No need for maple in my opinion, no judgement as well :)