Gluten-free Vegan Blueberry Pancakes
These pancakes are fluffy, moist and bursting with juicy blueberries. They are made with gluten free flour, soy milk, vegan butter and lemon juice. They are easy to make and perfect for a delicious breakfast or brunch. You can serve them with maple syrup and more blueberries for a sweet and satisfying treat.
Equipment
- 1 Large mixing bowl
- 1 small mixing bowl
- Whisk
- measuring cup
- nonstick skillet
- Spatula
Ingredients
- 1 ½ cups gluten free all purpose flour
- 2 tbsps sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 ¼ cups soy milk or any non-dairy milk
- ¼ cup melted vegan butter or coconut oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tsps lemon juice
- Oil or vegan butter for cooking
- Maple syrup and extra blueberries for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, whisk together the soy milk, melted vegan butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the blueberries and lemon juice.
- Heat a nonstick skillet over medium-low heat and lightly grease with oil or vegan butter. Use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook for about 3 minutes on each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil or butter as needed.
- Serve the pancakes hot with maple syrup and extra blueberries. Enjoy!