VEGAN AND GLUTEN FREE BLUEBERRY PANCAKES
Ingredients:
- 1 1/4 cup gluten-free flour or all purpose flour if not gluten free
- 1 tablespoon ground flaxseed + 3 tbs of water ( combine and set aside)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons local honey
- 1 teaspoon vanilla
- 1/3 cup unsweetened applesauce
- 3/4 cup unsweetened vanilla almond milk
- 1/2 cup of fresh or frozen blueberries
DIRECTIONS
- Combine 1tbs of flax seeds with 3 tbs of water to make a flax egg. Let this sit for 5 minutes while you begin the next step.
- In a medium mixing bowl, sift together the flour, baking powder, cinnamon, and salt.
- In a separate bowl, combine the honey, vanilla, flax egg, applesauce, and milk. Whisk together until smooth.
- Slowly mix half of the liquid into the dry ingredients, stirring continuously to remove any lumps. Continue to add the liquid into the flour and mix continuously until smooth.
- Stir in blueberries
- Preheat a frying pan with coconut oil ( lightly grease) on low to medium heat until warm.
- Scoop 1/4 C of batter onto the pan and cover.
- Cook for 1 to 2 minutes until bubbles form and then flip. Cook for an additional 1 to 2 minutes.
- Repeat until the batter is gone. This will make about 12 pancakes.
- Serve with maple syrup and smart balance original dairy free butter spread!
Tips/Tricks: Feel free to substitute the honey for maple syrup or other sweetener of choice. These pancakes can be fluffier depending on the flour used.
The story behind this recipes: Stevie's sister in law struggled with her nutrition when she was breastfeeding her first two children due to gluten and dairy intolerances. Stevie created this recipe and cooks these pancakes/waffles for her family out in Oklahoma when she is visiting them. Her 5 year old niece even loves to help her prepare them!
Did you try this recipe?
Let us know below! At FIT2AT we truly care!
As always, stay well!
Love,
Diane and Stevie
