Easy Gluten-free Blueberry Pancake Scones

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Yields 10 scones


  • 1 box Simple Mills Pancake & Waffle Mix
  • 3 tablespoons coconut flour
  • 2 teaspoons baking powder 
  • 2 tablespoons maple syrup
  • 2 large pasture raised eggs
  • 1/2 cup liquid coconut oil
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup washed organic blueberries


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a large bowl, whisk together the maple syrup, coconut oil, eggs, vanilla extract and apple cider vinegar
  3. Mix in the pancake & waffle mix, coconut flour and baking powder until evenly combined
  4. Fold in blueberries and mix well
  5. Scoop into about 10 scones and add to baking sheet
  6. Bake in oven for 10-12 minutes then enjoy!


Recipe Notes

Store leftovers in airtight container on counter for up to 5 days or in the fridge for a week or freezer for a coupe months!

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