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Vegan and Gluten-Free Blueberry Pancakes

Blueberry Pancakes (vegan, nut-free, gluten-free, refined sugar-free)


  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 16-18 1x
  • Diet: Vegan

Description

These fluffy whole-grain pancakes are a decadent yet nutritious treat for breakfast. They are bursting with juicy blueberries in every bite. Serving size will vary based on how much batter you use per pancake. 


Ingredients

Scale

For the blueberry pancakes:

  • 2 cup oats (gluten-free if desired)
  • 2 tablespoons arrowroot starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsweetened, plain plant-milk of choice (I use oat or almond milk)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • avocado oil or vegan butter for greasing the griddle

Topping ideas:


Instructions

  1. Heat a large griddle over medium heat. While it heats up, make the pancake batter.
  2. In a completely dry blender, process the oats until a super fine flour forms. I prefer homemade oat flour over store bought in terms of texture so I highly recommend this step.
  3. In a medium mixing bowl, combine the dry ingredients (homemade oat flour, arrowroot powder, baking powder, salt and cinnamon). Whisk in the liquid ingredients (milk, maple syrup, vanilla) until no clumps remain. Gently fold in the blueberries. If you want to thin out the batter a bit, add 1-2 tablespoons more of milk and stir.
  4. Once the griddle is hot, use avocado oil or vegan butter to coat the griddle. Then, place 1/4 cup of the batter onto the griddle for each pancake. Cook 4-5 minutes per side. To tell when it is ready to flip, look for bubbles throughout the entire pancake and golden brown edges all around. Once both sides are golden brown gently remove from the griddle to a serving tray. If the pancake does not lift off the griddle easily it probably just needs another minute.  Re-grease the griddle between each batch. Serve the pancakes while hot with nut butter or seed butter, maple syrup, raspberry chia jam, fresh berries, sliced banana or vegan butter.
  • Category: Breakfast
  • Method: Stovetop

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