GF Vegan Blueberry Pancakes

Gluten Free, Vegan Blueberry Pancakes

Have a house guest coming with a ton of allergies? Have allergies yourself? Never fear, brunch is here!

PANCAKES

I don’t know about you, but brunch is my favourite meal. When I learned I could no longer tolerate eggs I was devastated thinking I would never enjoy breakfast or brunch again. Okay, I am perhaps being a little dramatic, but really-I used to eat eggs on a daily basis! It has taken me about 6 months to finally produce the PERFECT fluffy butter-milk-style pancakes which are free of gluten, egg, and dairy. There was MUCH trial and error. I can’t even tell you how many pinterest recipes I tried that were just A BIT off. Finally, I just had to take it into my own hands. These will fool even the most gluteny eaters-ask my husband who thought he hated pancakes before these!

Makes aprox. 8 large pancakes.

2 cups Bob’s Red Mill All Purpose Gluten Free Flour (this is essential-must I tell you my woah’s about gluten free flour trial and error?!)

1/4 tsp salt

3/4 tsp baking powder

3/4 tsp baking soda

1 tbsp vanilla extract

1/4 cup oil (I used half coconut half canola as I was running out of coconut)

1/4 cup icing sugar (I was out of regular, and this ended up being GENIUS)

2 chia eggs (1 tbsp chia seed + 2 tbsp water, let sit for 5 minutes = 1 egg)

1 1/2 cup coconut milk (or any other milk or non-dairy milk)

1 quart fresh blueberries (or chocolate chips, or bananas, really anything, go to town!)

Whisk or blend everything together except the fresh berries. Put a non-stick pan on stove at medium-high heat until hot. A hot pan is essential to golden pancakes. Use whatever oil/butter/etc. you like to grease the pan. I used about 1 tsp canola oil. For each pancake use aprox. 1/3 cup (I used a partially empty 1/2 cup measuring cup to scoop the batter) to pour the batter into the hot pan. I fit two side by side in my pan. Push fresh blueberries into the surface of the pancake which will be starting to get firm around the edges. Once the pancake starts to bubble, flip it over and cook for another 2 minutes. Store in oven at 190 degrees while making the rest of the batch. Eat! If you aren’t going to eat them all, these store beautifully. I pack two to a freezer bag and smack ’em in the freezer for easy microwaving or toasting later! 🙂 Serve with back bacon, sausage, hash browns and fruit for the best darn brunch an allergic kid could ask for!

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