Vegan Gluten Free Cinnamon Blueberry Pancakes
 
Prep time
Cook time
Total time
 
Fluffy, Vegan, Gluten Free Cinnamon Blueberry Pancakes
Author:
Recipe type: Breakfast
Serves: 8 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
  1. 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).
  2. 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.
  3. Remove from pan, repeat until batter is gone. Recipe should yield about 8 very thick pancakes.
  4. Serve warm with maple syrup and extra blueberries for garnish. This recipe is great with my Tofu Bacon Recipe too!
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/vegan-gluten-free-cinnamon-blueberry-pancakes/