I think it’s time. Time to share my FAVORITE pancake recipe. My favorite pancake recipe that also happens to be gluten-free, dairy-free, vegan and chock full of whole grain, nutrient-filled goodness. Now, I’m not a huge pancake fan. If I see them on a menu, they are definitely not one of my top choices—in fact, I’ll rarely choose them unless someone specifically recommends them to me (see: Fresh and Mitzi’s). But these pancakes? I’d choose them every. single. day. (if I didn’t love my smoothies so much).
I make these in nearly all of my Crash Course in Gluten-free hands-on programs, and they never seem to disappoint. They’re nt for the light and thin crepe lovers- they are thick and hearty, just like I like them. Stacked up in a nice stack of three, with extra blueberries and a nice drizzle of pure, Canadian maple syrup. In fact, that sounds so good I think I’ll make them again this weekend. And you should too.
Gluten-free blueberry pancakes
Serves 2-3 (Makes 8 pancakes)
1 ½ cup gluten-free flour blend;
(or ½ cup each brown rice flour, buckwheat flour and arrowroot starch)
1.5 tsp baking powder
¼ tsp sea salt
½ tsp cinnamon
1 flax or chia “egg”- 1 tbsp ground flax/chia whisked with ¼ cup water and ½ tbsp arrowroot
¾ cup milk of choice (more as needed)
¼ cup unsweetened applesauce
2 tbsp coconut sugar
1 tsp vanilla extract
2 tbsp oil of choice, plus more for pan- coconut is my favorite
½ cup fresh or frozen blueberries or sliced strawberries
1. Mix flour, baking powder, sea salt and cinnamon in a large bowl.
2. In a separate bowl, whisk flax/chia “egg”, milk, applesauce, sugar, vanilla extract and oil. Whisk wet ingredients into dry. Stir in blueberries.
3. Heat oil over medium high heat. Pour 2-4 tbsp of batter into pan and cook until bubbling and golden on one side. Flip and cook until opposite side is golden.
Serve with a hefty drizzle of pure maple syrup, and extra berries!