Yum





Pancakes come in all shapes and sizes, but I have to say that my favorite ones, are of the fluffy, pillow-y variety! So how do you make them fluffy, when you are making vegan, gluten free pancakes? Well, when I went to work on this recipe, that was priority number one! Priority number two is that they needed to incorporate aquafaba. Why? Because I have to say that I’m fascinated with it! So, for those of you not in the know about this yet, I’ll give you a very quick primer. Aquafaba is the latest and greatest egg-replacer that you probably have in your cabinet right now. The vegan community is buzzing about it! It was discovered about a year ago, and it’s been revolutionizing the way people bake without eggs. It’s basically just the bean brine that your canned beans come packed in. Mind blowing, right? Yes, it’s really that simple! Now, people are taking it a little (or a lot) further than that, and actually whipping it into a thick, creamy consistency and baking it into meringues, icings, and all kinds of wonderful creations! It’s really quite amazing, and a lot of fun to experiment with. In a lot of recipes however, you can just substitute one egg with 3 Tbsp. of the liquid (no whipping required) and it works great. This pancake recipe is sort of a hybrid, in that it takes just a short whisking, but the results – light, fluffy, gluten free pancakes on your plate are so worth it! If you are adventurous and give this new aquafaba thing a try, definitely leave a comment at the end of the post and let me know what you came up with. If you ‘d like to connect with other aquafaba experimenters, pop onto Facebook and check out the Vegan Meringue – Hits and Misses group, it’s a pretty active group and it’s fun to see what works and what doesn’t. And if experimenting in the kitchen isn’t your thing, or you just don’t have the time, then don’t worry friends, I got your back! I do the experimenting, and you get yummy, tested recipes! If you want to get those yummy recipes right in your inbox, and never miss a single one – sign up for my email list. It’s right over there ——> to the right —–>in the sidebar! So, back to what’s really important here…. Yummy, Fluffy, Cinnamon Blueberry Pancakes!! Make them this weekend for breakfast, or dinner. You can even freeze some them and pull them out on a week day for a quick, filling breakfast before work or school. And while you’re in the pancake making mood – definitely make up a quick batch of this crispy Vegan Bacon (yessssss!) to go with your pancakes! 😋

For this recipe, you are going to combine 7 T of aquafaba (I used the brine from a can of Cannellini Beans), some cream of tartar, and sugar together and whisk them until they are foamy, before you whisk in the rest of the wet ingredients. (I tried this recipe with straight aquafaba, and the pancakes were much less fluffy, and that just doesn’t work for me!)

When you add the aquafaba to the batter, it should be foamy.

I moved the batter to the stove and let it rest while I heated up my cast iron skillet. I like to cook pretty much everything in there because it holds the heat and keeps it evenly distributed. You can see how the batter is thicker here, and ready for the pan.

After you scoop some batter into the pan, add some blueberries to the pancakes. You can add them before you cook, but if you do stir them in, your pancakes will be purple. There’s nothing wrong with purple pancakes, so do it however you like! ☺

Serve with extra blueberries on top, and maple syrup, YUM!!!

Check out this fluffy stack!

These are so yummy with Tofu Bacon!

If you enjoyed this post, please share it on social media, and if you’d like to stay in touch and get more recipes, sign up for my email newsletter! Thanks! Have a delicious day!



5.0 from 1 reviews Save Print Vegan Gluten Free Cinnamon Blueberry Pancakes Author: Angel McNall, Cheftographer Blog Recipe type: Breakfast Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 8 pancakes Fluffy, Vegan, Gluten Free Cinnamon Blueberry Pancakes Ingredients 1¾ C Gluten Free Oat Flour (such as Bob's Red Mill GF Oat Flour)

1½ T Baking Powder

¼ t sea or pink salt

1 t cinnamon (+ if you really like cinnamon!)

1 t sugar

⅛ t cream of tartar

1 t vanilla

7 T aquafaba (bean brine from canned beans - I used Cannellini beans)

1 C non-dairy milk (I use So Delicious Unsweetened Vanilla Coconut Milk)

1½ T oil

1 C frozen blueberries (I used the smaller, wild blueberries) + more for garnishing Instructions In a large mixing bowl, sift together flour, baking powder, cinnamon, and salt. In another bowl or small measuring cup, whisk together aquafaba, cream of tartar and sugar. Continue whisking for about 2 minutes, or until the mixture is foamy. Add oil, milk and vanilla to aquafaba mixture, whisk together and then add to flour mixture. Stir until blended and then let batter rest for about 5 minutes (batter will get thicker). While batter is resting, spray your griddle or wipe it down with oil, and begin heating it. I keep mine just under medium and I use a cast iron skillet. When griddle/pan is hot, scoop the batter by the ¼ C full into pan. Add a spoonful of berries. Cook until the outer rims of the pancake start to get firm, and some small holes appear in the top. When you can successfully slide a spatula under the whole pancake, it's time to flip - depending on your pan/temp, usually about 2 minutes. After you flip, cook another 1½ - 2 minutes, or until pancakes are browned to your liking. Remove from pan, repeat until batter is gone. Recipe should yield about 8 very thick pancakes. Serve warm with maple syrup and extra blueberries for garnish. This recipe is great with my Tofu Bacon Recipe too! 3.4.3177

Related

Looking for more recipes that use aquafaba instead of eggs? Try this one for my Melt in Your Mouth Cornbread!