This gluten-free blueberry pancake recipe is just like any other pancake I have had. They are fluffy, they are delicious, and are perfect for a lazy weekend breakfast. They also happen to be vegan! They make a regular appearance on our breakfast table because my family loves them...but really, who doesn't love pancakes?
1 3/4 cup of almond milk (any type of milk will work)
3 tbsp oil
1 tsp pure vanilla extract
2 tbsp ground flax seed
2 tbsp pure maple syrup (optional, use only if you prefer a slightly sweeter pancake)
2 cups gluten-free flour blend (I use Bob's Red Mill)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup of frozen or fresh blueberries (or more if you like lots of blueberries in your pancakes)
Preheat oven at a low heat so you can place your cooked pancakes inside to keep warm.
Whisk milk, oil, vanilla and flax seeds together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Heat pan over medium-high heat for at least 2 minutes.
Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup of the pancake mixture into the center your pan, cooking 1 at a time.
Sprinkle blueberries on top of the pancakes. Turn when ready.
Note: Everyone's griddle/pan will cook differently. I use a thick, cast-iron pan, and I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it.
Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Serve with pure maple syrup. Enjoy!
Tip: The blueberries can easily be omitted if you prefer plain pancakes, I have made this recipe without them a few times and they turn out just as good!
Makes 8 large pancakes (but you can make yours smaller to make the yield larger)
Adapted from The Perfect Pancakes Recipe found in Vegan Brunch