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Done in about 20 minutes, these vegan and gluten free Blueberry Pancakes are easily the best blueberry pancakes you’ll ever have! They’re amazingly sweet and hearty and delicious.

When blueberries are in season, I can’t help but spend ridiculous amounts of time in the kitchen inventing new recipes that include them. They are just so delicious and satisfying and perfect, aren’t they? Bite-sized little round berries of blue that are loaded with juice and wonderful nutrients. Honestly, what’s not to love?

So of course, since pancakes are one of my favorite types of food on the whole planet, (along with cookies!), it was only a matter of time before I created a blueberry pancake recipe during blueberry season.

I am so in love with this pancake recipe… And to top it all off, they are extremely easy and quick to make!

Why this Recipe Works:

This 100% vegan and gluten free recipe results in sweet and fluffy pancakes you’ll want to make again and again.

Made with oat flour, garbanzo bean flour, and apple sauce, these vegan pancakes are not only delicious but are packed with fiber and nutrients, too. Bonus: No one would EVER guess that they’re on the healthy side!

Done in about 20 minutes, this is the perfect recipe to make for an easy weekend brunch.

You use apple sauce in pancakes?

Yes! The apple sauce actually takes place of the oil and the eggs in this pancake recipe. It not only adds extra nutrients, but adds a nice extra sweetness and helps give them a fluffier texture, too!

Looking for other vegan breakfast or brunch recipes? Then you have to try my:

How to Make the Best Vegan and Gluten Free Blueberry Pancakes:

1. First, add the dry ingredients to a medium-sized mixing bowl and then stir to combine.

2. Then, add the wet ingredients and stir again just until all of the flour is incorporated. Set the batter aside for now.

3. Next, start heating up a griddle or frying pan over medium heat (not any hotter!) and then spray or lightly coat it with canola oil. After a few minutes of heating, add the batter to form your first round of pancakes!

4. Immediately after forming the pancakes, add 8 – 10 fresh blueberries to the surface of each one.

5. When the edges of the pancakes turn more matte rather than shiny, give your pancakes a flip! Cook on the other side for an additional minute or two.

6. Serve with maple syrup and a few extra blueberries on top, if you like!

Note: Be sure to coat your pan with oil between each batch.

That’s it! I hope you love and adore this recipe as much as we do. If you decide to give it a try, please let me know what you think in the comments below!

Top Tips for Making the Best Vegan and Gluten Free Blueberry Pancakes:

Looking for an extra buttery flavor? Use vegan butter on your griddle instead of oil.

It’s best to add the blueberries to the pancakes once the batter is on the griddle – don’t mix them in the batter beforehand. This will ensure nice, round pancakes.

To keep your pancakes warm while you cook the rest, put your finished pancakes on a baking sheet and place them in a lightly warmed oven.

Have leftovers? These pancakes can keep in the fridge for about five days, or freeze them for up to three months.

Cooking for a crowd? You can easily double or triple this recipe.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

The Best Blueberry Pancakes (Vegan and Gluten Free) For perfectly sweet and fluffy blueberry pancakes, you can't go wrong with this recipe! No one would ever guess that they're vegan and gluten free. 5 from 2 votes Print Pin Prep Time: 6 minutes Cook Time: 15 minutes Total Time: 21 minutes Servings: 6 4-inch pancakes Author: Audrey Dunham Ingredients 1 cup Fresh Blueberries 1 cup Fresh Blueberries

Cooking Spray or Canola Oil organic, if possible, to avoid GMO's Cooking Spray or Canola Oil organic, if possible, to avoid GMO's Dry 3/4 cup Garbanzo Bean Flour (90 g) 3/4 cup Garbanzo Bean Flour (90 g)

1/4 cup Gluten-Free Oat Flour (27 g) 1/4 cup Gluten-Free Oat Flour (27 g)

1 Tb. Granulated Sugar 1 Tb. Granulated Sugar

1/2 tsp. Baking Soda 1/2 tsp. Baking Soda

1/4 tsp. Salt 1/4 tsp. Salt Wet 1/2 cup + 1 Tb. Unsweetened Non-Dairy Milk I use Cashew 1/2 cup + 1 Tb. Unsweetened Non-Dairy Milk I use Cashew

1/2 cup Unsweetened Apple Sauce 1/2 cup Unsweetened Apple Sauce

1/2 tsp. Vanilla Extract 1/2 tsp. Vanilla Extract Instructions First, add the dry ingredients to a medium-sized mixing bowl and then stir to combine.

Then, add the wet ingredients and stir again just until all of the flour is incorporated. Set the batter aside for now.

Next, start heating up a griddle or frying pan over medium heat (not any hotter!) and then spray or lightly coat it with canola oil. After a few minutes of heating, add the batter to form your first round of pancakes!

Immediately after forming the pancakes, add 8 - 10 fresh blueberries to the surface of each one.

When the edges of the pancakes turn more matte rather than shiny, give your pancakes a flip! Cook on the other side for an additional minute or two.

Serve with maple syrup and a few extra blueberries on top, if you like! Video Notes Looking for an extra buttery flavor? Use vegan butter on your griddle instead of oil.

It's best to add the blueberries to the pancakes once the batter is on the griddle - don't mix them in the batter beforehand. This will ensure nice, round pancakes.

To keep your pancakes warm while you cook the rest, put your finished pancakes on a baking sheet and place them in a lightly warmed oven.

Have leftovers? These pancakes can keep in the fridge for about five days, or freeze them for up to three months.

Cooking for a crowd? You can easily double or triple this recipe. Tried this Recipe? Follow me Today! Mention @AudreyEDunham or tag #AudreyDunhamRecipes

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