Some days call for pancakes. Mix, pour, sizzle and consume with maple syrup on top. These are easy, tested and enjoyed each time creating some of the BEST pancakes! When you add blueberries it instantly goes to the next level, yet they are fantastic without. You are going to LOVE this recipe! The next time you want pancakes, give these a try and be happily surprised. Plus they are vegan, gluten-free and oil-free for a healthier twist. Get the recipe below and / or in this new video.
Ingredients:
- 1 Cup All Purpose Gluten-Free Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbsp Flax Meal
- 3 Tbsp Water
- 1 1/2 Tbsp Agave, Maple Syrup or your favorite
- 1/2 Cup + 2 Tbsp Dairy Free Milk
- 2 Tbsp. Peanut Butter
- Opt: 1 tsp Vanilla
- Opt: Blueberries (Fresh or frozen)
- Pure Maple Syrup to top
- Lightly coat a non-stick griddle or skillet with oil. I used a spray for a light sheen. Heat to 350 degrees or over medium-high heat.
- Whisk together the dry ingredients.
- Mix the flax meal and water and allow to congeal for 3-5 minutes.
- Add the balance to the dry, including the flax mixture. Whisk together and once relatively smooth pour 1/4 cup or desired amount onto the hot griddle.
- Once little bubbles appear in the center, add blueberries if you are using them, gently press into the batter, flip and cook until golden.
- Serve hot with pure maple syrup and extra blueberries if you please. You can even add a little earth balance or coconut butter before your syrup for that comforting touch.
