Blueberry Pancakes
Easy to make vegan, gluten free blueberry pancakes
Ingredients
- 2 cups Gluten free flour (with xanthan gum)
- 2 flax eggs (1 Tablespoon ground 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 blueberries, fresh or frozen
Instructions
- 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.