Fluffy Gluten Free Blueberry Pancakes
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 banana
- 1/4 cup plain plant-based yogurt (e.g., @foragerproject)
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup gluten-free rolled oats
- 1 cup rice flour (brown or white rice flour)
- 1 cup + 1 tbsp unsweetened almond milk
- 1/2 cup frozen blueberries
Preparation
In a mixing bowl, combine ground flax and water and let sit for a minute.
While waiting, process your oats into a fine flour in a food processor or blender and set aside.
To the mixing bowl, add a banana and mash it well, then mix well with the flax mixture.
Add apple cider vinegar, yogurt, and maple syrup to the bowl and mix well again.
Add baking powder, baking soda, and salt to the mixture and mix again. You will notice your batter puff up a little and turn a little paler in color.
Now add your flours (oat flour and rice flour) and almond milk. Whisk together, making sure not to overmix your batter.
Once mixed, fold in the frozen blueberries.
Heat a greased skillet or griddle and add 1/4 cup of batter at a time.
Wait about 3 minutes or until the top surface starts to appear less wet, then flip the pancakes.
Cook evenly on the other side and allow to cook again for an additional 2-3 minutes until golden.
Remove the pancakes from the skillet or griddle and repeat with the remaining batter.
This recipe makes 10 pancakes. The pancakes can also be frozen once fully cooled.
