Fluffy Gluten-Free Vegan Blueberry Pancakes
Ingredients
- 1 tbsp Flaxseed meal + 3 tbsp Water
- 1/2 cup Almond Milk
- 1 tbsp Apple Cider Vinegar
- 2 tbsps Maple Syrup (optional)
- 1 tsp Vanilla Extract
- 1 cup Oat Flour
- 1/4 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Blueberries (optional)
Toppings
- Fresh Blueberries
- Cashew Butter/Nut Butter
- Maple Syrup
- Hemp Seeds
Preparation
In a small bowl, combine flaxseed meal and water. Let it sit for a few minutes to form a gel-like consistency, creating flax eggs.
In a mixing bowl, whisk together almond milk and apple cider vinegar. Allow it to curdle for a few minutes.
Add maple syrup (if using) and vanilla extract to the almond milk mixture.
In a separate bowl, combine oat flour, all-purpose flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the batter is too thick, you can add a bit more almond milk.
Gently fold in the flax eggs and blueberries into the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes with fresh blueberries, a dollop of cashew or nut butter, a drizzle of maple syrup, and a sprinkle of hemp seeds.