Menu

Fluffy Blueberry Pancakes

28. January 2017 - Breakfast or Brunch, Cakes and Pies
Fluffy Blueberry Pancakes

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 ;).

Vegan & Gluten-Free Blueberry Pancakes

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!

Blueberry Pancakes - Vegan, Gluten-Free, Soy-Free, Refined-Sugar-Free

Fluffy Blueberry Pancakes
Fluffy Blueberry Pancakes
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Fluffy Blueberry Pancakes
Fluffy Blueberry Pancakes
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. In a large bowl, sift together flour, sugar, baking powder, salt and cinnamon.
  2. Mix water into flour mixture to make a thick, smooth batter.
  3. 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.
Recipe Notes

* 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)
Powered byWP Ultimate Recipe

Related Post

Leave a Reply

Your email address will not be published.

Time limit is exhausted. Please reload CAPTCHA.