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    Vegan Blueberry Pancakes (Gluten Free) Fitnessnacks

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    Overlay text on a photo of a top view of a stack of blueberry pancakes with a forkful of them, the batter in a bowl, and maple syrup pouring on a stack.Maple syrup being drizzled over a stack of pancakes.

    Indulge in these sweet healthy vegan blueberry pancakes. These are gluten free, made with wholesome ingredients and are bursting with juicy blueberries!

    These delicious twist on a classic dish are the perfect family friendly breakfast. Really easy to make and the texture is so fluffy!

    Top view of blueberry pancakes with a cut out bite next to it

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    This recipe was originally published on January 27, 2014

    This pancake recipe is a spin on my classic vegan buttermilk pancakes. Just as perfect in texture but with a blueberry flavor!

    Ingredients

    Making gluten free and vegan pancakes is not an easy task when your end result goal is ultra fluffiness. So, when I nailed that perfect texture in my vegan buttermilk pancakes, I naturally made it the base of this amazing blueberry pancake recipe!

    Here is what you need to make these so fluffy and soft!

    • Oat flour
    • Almond flour
    • Baking soda
    • Sea salt
    • Milk
    • Apple sauce
    • Apple cider vinegar
    • Vanilla extract
    • Maple syrup
    • Fresh blueberries

    Top view of colorful bowls with ingredients to make blueberry pancakes on a wooden surface.

    Topping Ideas

    Load up these fluffy blueberry pancakes with toppings! I love making a pancake topping bar for the kids. Here are some fun add ons to include:

    What to Serve With Vegan Pancakes

    These healthy blueberry pancakes are amazing and filling all on their own, but if you want a full breakfast spread, here are some other yummy ideas:

    Preparation Tips

    • To get the best texture with these gluten free blueberry pancakes you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
      • If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
    • Because this batter relies on the chemical reaction of the ingredients for fluffiness, you need to make the batter when you are ready to cook them.
      • You can prep ahead by making the pancakes in bulk and freezing.
      • Or if you plan to eat them the next day you can store in the fridge.
    • You know when the pancakes are ready to flip because you see air like pockets form right under the surface of the top of the batter. Also, if you go to flip and they don’t come off easily, they need more time.

    Tips for Using Frozen Blueberries in Pancakes

    While I personally like using fresh berries, you can also make blueberry pancakes with frozen blueberries if you prefer.

    • This healthy blueberry pancake recipe counts on the exact ratio of wet to dry ingredients, so we need to be careful with frozen blueberries as they can have more water since they are frozen.
    • You can allow them to defrost, then pat them dry.
    • Or, you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
    • You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
    • One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey color.

    Storage Tips

    These blueberry vegan pancakes are best enjoyed fresh, but you can also keep extras for later!

    • If you will be eating the pancakes within a day you can simply store them in the refrigerator in an airtight container.
    • To freeze them, allow the pancakes to cool all the way first.
    • Seal them in an airtight container or bag, placing a sheet of parchment paper between each one to avoid sticking, then keep in the freezer.
    • Frozen blueberry pancakes will keep in the freezer for up to 3 months.
    • Reheat in your toaster oven or microwave.

    Common Questions

    Why are my pancakes not fluffy?

    In order to get the fluffiest vegan pancakes you need to have the right reaction between ingredients.

    You first need to make sure your ingredients are not expired. If your pancakes have gluten, you can over mix the batter and get a tough texture.

    But if they are gluten-free the reason is more likely in the wrong mixture of ingredients, the reaction that results in bubbles in the batter is what gives you the fluffy texture.

    Also, do not press your pancakes down when cooking as this will flatten them.

    Can you freeze blueberry pancakes?

    Yes! Follow the tips I give above to make sure you freeze with the best result.

    Can you use frozen blueberries in pancakes?

    You can substitute fresh for frozen berries, but make sure to follow the cooking tips above as the strategies for each are different!

    Vegan Breakfast and Brunch Recipes

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    Fork with a bite of blueberry pancakes from a stack of them.

    Healthy Vegan Blueberry Pancakes (Gluten Free)

    Sophia DeSantis

    Indulge in these sweet healthy vegan blueberry pancakes. These are gluten free, made with wholesome ingredients and are bursting with juicy blueberries!

    ]]>

    Prep Time 10 mins

    Cook Time 10 mins

    Total Time 20 mins

    Course 30 Minutes or Less, Breakfast

    Cuisine American

    Servings 8

    Calories 113 kcal

    Ingredients 

    US CustomaryMetric

     

    1x2x3x

    Instructions 

    • Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.

    • Mix the flours, baking powder and salt together in a bowl and whisk to combine.

    • Make a little well in the middle and add the milk, apple sauce, vinegar, vanilla and maple syrup. Mix until everything is just mixed.

    • Gently fold in the blueberries.

    • Allow to sit about 5 or so minutes while you put things away and clean up.

    • Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.

    • Top with whatever you choose and enjoy!

    Notes

    • Gently mix the blueberries in. The firm ripe ones work best.
    • To use frozen berries, you can allow them to defrost, then pat them dry. Or you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
    • You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
    • One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 113kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 80mgPotassium: 233mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 2mgCalcium: 86mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

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    A photo of a signature saying Sophia with a blueberry as the letter O



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    Courtesy : https://www.veggiesdontbite.com/blueberry-muffin-pancakes/

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