Blueberry Pancakes
Yummmmmmmm……. these are the ultimate plant-based, gluten-free, blueberry pancakes! They are soft, fluffy, pillowy and scrumptious. Amp up your anthocyanins (those healthy blue pigments that are found in berries) at breakfast time for a jump start to your day.
Ingredients
~ dry
1½ cups gluten-free flour (I used Bob’s Red Mill 1:1)
2 TBS minimally processed sugar such as coconut sugar
2 tsp baking powder
1 cup fresh blueberries (see notes below)
pinch sea salt (optional)
~ wet
1 cup unsweetened plant milk (I used soy)
½ cup unsweetened applesauce
½ tsp pure vanilla extract
¼ tsp natural blueberry flavoring (optional but a little goes a LONG way in creating an amazing flavor)
Method
Mix all dry ingredients together, lightly folding in the blueberries so they don’t break.
Mix all wet ingredients together and add to the dry ingredients.
Mix together gently.
Add love! 💗
Drop by ½ cupfuls onto a preheated nonstick griddle on medium heat. I find it easiest to use an ice cream scooper for this job. Less mess and perfect measurements every time.
Cook until the bottoms are lightly golden. Flip and cook again until golden. It doesn’t take long, just a few minutes on each side.
Serve with toppings of your choice. I added more blueberries and some date syrup from the Date Lady.
Makes 12 amazing pancakes. Enjoy!
Notes
You should try to use small to medium sized blueberries for this recipe. You can also use frozen. Just make sure you thaw them and rinse them first or they will leak way too much water into the batter.
ALSO… make sure you use organic blueberries. Blueberries made the “Dirty Dozen” list this year, meaning they are in the top 12 of the highest pesticide-residue produce. Sad.
