The BEST Vegan and Gluten Free Blueberry Pancakes Recipe
Are you craving some delicious and guilt-free pancakes? Look no further! These Vegan and Gluten Free Blueberry Pancakes are the best you'll ever try. Made with garbanzo bean flour and oat flour, these pancakes are not only vegan and gluten-free, but also thick and hearty. The addition of unsweetened applesauce makes them fluffy and replaces the need for oil in the recipe. Topped with fresh blueberries and maple syrup, these pancakes are the ultimate comfort food. Whether you're serving a crowd or just want a cozy breakfast for yourself, this recipe is perfect. So grab your skillet and let's get cooking!
Ingredients:
- Garbanzo bean flour
- Oat flour
- Granulated sugar
- Baking soda
- Salt
- Non-dairy milk (cashew or almond)
- Vanilla extract
- Unsweetened applesauce
- Blueberries
- Maple syrup
Cooking steps:
- In a bowl, mix garbanzo bean flour, oat flour, granulated sugar, baking soda, and salt.
- Add non-dairy milk, vanilla extract, and unsweetened applesauce to the dry ingredients. Stir well.
- Preheat a skillet on medium heat. Lightly coat the surface with oil.
- Pour batter onto the skillet to form 3 to 4-inch pancakes.
- Place 8 to 10 blueberries on each pancake.
- Cook until the edges turn golden brown, then flip and cook for a few more minutes.
- Serve the pancakes topped with extra blueberries and maple syrup.
- Enjoy your thick and hearty Vegan and Gluten Free Blueberry Pancakes!
