By DairyFreeGina

Dairy Free Vegan Gluten Free

I love pancakes and I love blueberries! So let’s combine the two into one delightful recipe! These pancakes are dairy free, vegan, gluten-free and totally delicious! If you make too many put them in the refrigerator and eat during the week, or freeze and enjoy at a later time.

Ingredients:

2 cups gluten free flour (with xanthan gum)

2 flax egg (1 Tablespoon Flax combined with 2 Tablespoons warm water = 1 egg)

2 tablespoons sugar (I used a coconut sugar for this recipe)

3 tablespoons baking powder (gluten free)

2 cups coconut milk, or other non-dairy milk of your choice

3 tablespoons applesauce, unsweetened

1 cup fresh or frozen blueberries

Directions:

In a large bowl, make the flax egg by whisking together 1 tablespoon ground flax meal with 2 tablespoons warm water. Let sit 5 minutes to form a gel consistency. 1 T flax plus 2 T water = 1 egg.

Add the milk and applesauce to the flax egg and stir or whisk to combine. Then add the flour, sugar and baking powder to bowl and combine all. Fold in blueberries. Do not over mix.

Ladle batter onto a hot, oiled skillet or pancake griddle. You can also use a dairy free, gluten free cooking spray. Cook until bubbly then flip and cook another 2 minutes.  An easier way to make pancakes is to bake in the oven. Line a cookie sheet with parchment paper, spray with cooking spray, and place pancake batter onto the cookie sheet leaving enough space between pancakes.  Bake at 375 degrees. When the pancakes bubble flip and cook for 2 more minutes.

What’s your favorite add-in to pancakes? Please tell us in our comments section.

Find more delicious recipes at www.dairyfreegina.com and if you like this recipe please share with friends on social media and via email.

DairyFreeGina is a self-taught vegan cook who is allergic to milk, lamb and eats gluten free.

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