Fluffy, vegan, gluten-free Blueberry Pancakes – I made these for Blueberry Pancake Day :)!
It’s Blueberry Pancake Day – finally ;)! I usually need a reason for cooking or baking something like this – otherwise I stick to baking normal (boring ;)) pancakes. Anyway, this is just a simple recipe for vegan fluffy pancakes, with the addition of flavourful blueberries. Did I say it’s a simple recipe? Well, it’s easy, that’s right – but the outcome is far from simple!!! These pancakes are incredibly fluffy and light and absolutely delicious!!! The sweet, aromatic, juicy blueberries give them a really flavourful taste that is just perfect!!! And relatively healthy too ;).
You can substitute the sugar in the recipe with any sweetener of your choice. I used xylitol this time. I guess there are plenty of alternatives. For the flour mix I used 1/2 cup of tapioca starch, 1/4 cup of buckwheat flour and 1/4 cup of brown rice flour (you can also use millet or sorghum flour instead of rice flour), but any gluten-free all-purpose flour should work for this recipe. Using a mix with gluten-free oat flour would probably be really tasty!
- 1 cup all-purpose flour , gluten-free *
- 1 Tbsp sugar or sweetener of choice
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 3/4 cup water
- 1/2 - 1 cup blueberries , fresh or frozen
- In a large bowl, sift together flour, sugar, baking powder, salt and cinnamon.
- Mix water into flour mixture to make a thick, smooth batter.
- Heat a lightly oiled non-stick frying pan over medium high heat. Pour or scoop the batter onto the griddle and sprinkle some of the blueberries on top. Cook for about 2-3 minutes on each side. Serve hot.
* For the flour mix I used:
- 1/2 cup tapioca starch
- 1/4 cup buckwheat flour (or oat flour)
- 1/4 cup brown rice flour (or millet or sorghum flour)