The Best Blueberry Pancakes (Vegan and Gluten Free)
For perfectly sweet and fluffy blueberry pancakes, you can't go wrong with this recipe! No one would ever guess that they're vegan and gluten free.
Servings: 6 4-inch pancakes
- 1 c. fresh blueberries
- a small amount of oil or vegan butter for greasing
- 3/4 c. garbanzo bean flour (90 g) (aka: chickpea flour)
- 1/4 c. oat flour (37 g) (use gluten free, if needed)
- 1 Tbsp. granulated sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. + 1 Tb. non-dairy milk (134 ml) (I use cashew, almond or soy)
- 1/2 c. apple sauce
- 1/2 tsp. vanilla extract
First, add the dry ingredients to a medium-sized mixing bowl and then stir to combine.
Then, add the wet ingredients and stir again just until all of the flour is incorporated. Set the batter aside for now.
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!
Immediately after forming the pancakes, add 8 - 10 fresh blueberries to the surface of each one.
When the edges of the pancakes turn more matte rather than shiny, give your pancakes a flip! Cook on the other side for an additional minute or two.
Serve with maple syrup and a few extra blueberries on top, if you like!
- If you'd like a more buttery flavor, use vegan butter on your griddle instead of oil.
- For nice, round pancakes, it's best to add the blueberries to the pancakes once the batter is on the griddle rather than mix them in the batter beforehand.
- To keep your cooked pancakes warm while you prepare the rest, put your finished pancakes on a baking sheet and place them in a lightly warmed oven.
- These pancakes will keep in an airtight container or resealable storage bag in the fridge for about five days, or in the freezer wrapped in 2-3 layers of plastic wrap for up to three months.
- Double or triple this recipe if you're cooking for a crowd!