Gluten Free Vegan Blueberry Pancakes

How to make delicious, gluten free, vegan, blueberry pancakes.

Blueberry Pancakes. Is there anything so sweet as cooking them up in a Saturday morning? When my son was little I even dabbled in a little of that cutesy mom stuff, and made his into shapes and letters. These days he is a mighty teen who just gobbles them practically whole. But I still like making him pancakes.

We have 13 blueberry bushes on our pretend homestead in the city, and in late July you can find me out there every morning picking. We keep these in the freezer all year for these moments when the blueberry pancake desire strikes. If you have more blueberries than you can use each summer, freezing them is a great solution. There’s nothing better than warm home grown blueberries on a cold winter’s day.

The best way to freeze blueberries is to lay them all out on a cookie sheet and pop them in the freezer. The next day, move them to a freezer bag, or a vacuum sealed freezer bag. Freezing them individually on the cookie sheet first keeps them from sticking together. Store them flat and stacked in freezer bags in your freezer all year. 

A Note About These Pancakes…

If you are used to traditional sweet, glutinous, butter rich, pancakes, this may not be the recipe for you. These pancakes do have a lot of alternative ingredients. However, if you’re like me, and have been off the sauce of conventional pancakes for quite some time, I would humbly call these a gluten free, vegan, sugar free, low fat masterpiece. Enjoy!

Gluten Free Vegan Blueberry Pancakes

Ingredients

• 3 cups organic gluten free oat flour
• 1 cup millet flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 cups plant based yogurt (I use Forager plain Cashew yogurt)
• ½ cup of water
• 2 cups of unsweetened organic applesauce (I use Trader Joe’s brand)
• ¼ cup maple syrup (optional)
• 4 cups of blueberries, fresh or frozen

Instructions

1. Whisk together dry ingredients. 
2. Add wet ingredients.
3. Spray a preheated medium heat griddle with avocado oil.
4. Scoop the batter onto the griddle using a 1/4 cup measuring cup. 
5. While they are cooking, sprinkle each pancake with fresh or frozen blueberries. 
6. When edges start to turn golden, and pancakes seem firm and set, flip, and finish cooking on the other side. 
7. They need some extra time to cook if you are using frozen berries. 
8. Once cooked all the way through, place on cooling rack.

*Makes about 30 pancakes

A Note About Gluten Free Vegan Ingredients

Alternative ingredients can be difficult to find, depending where you live. I’m lucky in that I can find most things at the grocery stores and co-ops in my area. However, I still use the Azure Standard delivery service every month. I find their quality and prices exceptional, and I love the company. If any of the above ingredients are difficult for you to find, you can try this link. https://www.azurestandard.com/?a_aid=coKmu4aw7b This is an affiliate link, and I may earn from qualifying purchases. Serving Options:

*Plant based butter (I love Miyokis) and pure maple syrup

*Lemon zest with blueberry sauce (you can make this fancy by adding lemon juice and zest, vanilla, and sugar, or straight up just cook the blueberries down in a saucepan until they thicken up), and cashew yogurt

*Plant based honey butter and cinnamon

Storage

These freeze great, and you can keep them on hand to use throughout the week for a quick breakfast or snack.

 To freeze, use the same method as you did with the blueberries, freezing them first separately on a baking sheet, then putting them all together in a freezer bag.

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