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Gluten-free Vegan Blueberry Pancakes

Gluten-free vegan blueberry pancakes, made with heart-healthy oat flour. Makes a perfect-sized batch for two people.
Course Breakfast
Cuisine gluten-free, nut-free, soy-free, vegan, vegetarian
Keyword gluten-free blueberry pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Yield 2 servings
Calories Per Serving 417 kcal
Author Yup, it's Vegan

Ingredients

Dry mixture:

  • 1/2 cup + 2 tbsp oat flour (certified gluten-free if needed)
  • 2 and 1/2 tbsp tapioca flour (cornstarch may also work, but I have not tested it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt

Wet mixture:

Instructions

  1. In a mixing bowl, mix together all of the dry ingredients and try to break up any clumps.
  2. In another bowl, mix the ground flax with the water and let sit for 5 minutes. Add the vanilla, nondairy milk, vinegar maple syrup, and coconut oil, and whisk to combine until the coconut oil is emulsified.
  3. Pour the wet mixture into the dry mixture and stir until there are no lumps remaining. Fold in the blueberries. It is normal for the blueberry color to bleed out into the batter a little bit. Let the batter rest for at least 5 minutes while you get your skillet ready.
  4. Heat a large, nonstick skillet over medium heat and drizzle a few drops of neutral oil onto it, using a paper towel to spread the oil around. Pour about a quarter cup of batter for each pancake (I could only fit 2 at a time on my skillet - I recommend starting with just one pancake to test the batter thickness).
  5. When the edges have set and the middles of the pancakes are bubbling, flip them over and cook for 2-3 more minutes on the other side, until the pancakes are set all the way through.
  6. Repeat with the rest of the batter, oiling the skillet again in between batches. Serve with generous amounts of real maple syrup, and nondairy butter if desired.

Recipe Notes

After testing out a pancake, if you'd like a thicker/heartier texture, stir a little more oat flour into the batter. If you'd like a texture that's less thin, add more nondairy milk to the mixture as desired. Speaking of oat flour, if you're making it yourself from oats, BE sure to grind it as finely as possible.

The reason that the nondairy milk should be at room temperature is so that the coconut oil doesn't solidify when it comes into contact with the cold liquid. I sometimes take my soy milk right from the fridge and nuke it in the microwave for 30 seconds to get it up to a warmer temperature.

Nutrition Facts
Gluten-free Vegan Blueberry Pancakes
Amount Per Serving (1 half recipe)
Calories 417 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 386mg 16%
Potassium 184mg 5%
Total Carbohydrates 69g 23%
Dietary Fiber 9g 36%
Sugars 15g
Protein 11g 22%
Vitamin C 3%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.