Description
There's really nothing better than a giant, fluffy stack of blueberry pancakes on Saturday morning. These ones happen to be gluten free, vegan, and absolutely delicious! Best served with a healthy amount of vegan whipped cream, fresh blueberries, granola and maple syrup.
Ingredients
Scale
- 1 cup gluten free all purpose flour blend
- 1/2 cup oat flour
- 3/4 cup whole rolled oats
- 1/2 tsp salt
- 1/4 tsp xanthan gum*
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1 cup whipped aquafaba
- 2 tsp vanilla extract
- 1 1/2 tbsp sugar
- 1 1/2 cup nondairy milk
- 2 1/2 tbsp melted vegan butter
- 1 cup blueberries
Instructions
- In a stand mixer fitted with a whisk attachment, whip aquafaba on medium-high for about 10 minutes, or until it forms stiff peaks.
- In a mixing bowl, whisk together all dry ingredients.
- In a separate bowl, whisk together wet ingredients - milk, melted butter, vanilla and sugar. Whisk dry ingredients into wet until mostly incorporated.
- Gently fold 1 cup aquafaba into mix with a spatula until incorporated.
- Fold in blueberries.
- Heat a nonstick skillet to medium-low and let batter sit while skillet heats.
- Use a 1/4 cup measuring cup to portion out pancake batter. Cook for 3-4 minutes on each side, until golden brown and fully cooked.
- Repeat with all batter. Top with vegan whipped cream, blueberries, granola and maple syrup!
Notes
*If using a store-bought gluten free flour blend, check label to see if it contains xanthan gum. If so, omit the extra amount from this recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Small Pancake
- Calories: 169
- Sugar: 4.4 g
- Sodium: 250.8 mg
- Fat: 4.6 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 27.9 g
- Fiber: 2.8 g
- Protein: 3.3 g
- Cholesterol: 0 mg