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Blueberry Pancakes (Gluten-free)

Audrey Dunham

Gluten-Free and Vegan Blueberry Pancakes

This blueberry pancake recipe makes fruity, soft and fluffy pancakes. Ideal for a weekend morning, pancake day or a brunch with your friends. Enjoy with vegan yoghurt, some fruit or even a scoop of vegan ice cream. And what’s better? They’re gluten-free too!

Recipe serves: 6-8 pancakes

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients

  1. • 1 cup fresh blueberries
  2. • Cooking spray or canola oil (rapeseed oil)
  3. DRY
  4. • 3/4 cup (98 g.) garbanzo bean flour (chickpea flour, also known as gram flour)
  5. • 1/4 cup (27 g.) gluten-free oat flour
  6. • 1 Tb. granulated sugar
  7. • 1/2 tsp. baking soda
  8. • 1/4 tsp. salt
  9. WET
  10. • 1/2 cup + 1 Tb. unsweetened plant milk
  11. • 1/2 cup unsweetened apple sauce
  12. • 1/2 tsp. vanilla extract

Method

  1. First, add the dry ingredients to a medium-sized mixing bowl and then stir to combine.
  2. Then, add the wet ingredients and stir again just until all of the flour is incorporated.  Set the batter aside for now.
  3. Next, start heating up a griddle or frying pan over medium heat (not any hotter) and then spray or lightly coat it with canola oil. After a few minutes of heating, add the batter to form your first round of pancakes.
  4. Immediately after forming the pancakes, add 8 – 10 fresh blueberries to the surface of each one.
  5. When the edges of the pancakes turn more matte rather than shiny, give them a flip! Cook on the other side for an additional minute or two.

Note: Be sure to coat your pan with oil between each batch.

  1. Serve with maple syrup and a few extra blueberries on top, if you like!

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