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Recipe: Vegan Blueberry Pancakes (Gluten-free)

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Light and Fluffy Blueberry Pancakes Taste So Good!

If you want to lay off sugar in your diet, you could try with some coconut sugar. But the only sweetness that was used was the mashed bananas, so they are clean eats!

Toppings are great as I love to make them pop; some people prefer adding some fat, but I would go for the healthy ones like peanut or almond butter, with more fruits. Fruit toppings and maple syrup are my favourites! Yum!

This recipe will make a 6-good-sized pancakes so double it if you’re expecting a full crew at your house. And this is also an excellent way to show your family that vegan breakfasts still enjoy light, fluffy pancakes on their plates!

Ingredients

For the Pancakes:

1 cup of garbanzo bean flour
1 tsp of baking powder
1 mashed ripe banana
1 tbsp of chia seeds mixed with 4 tbsp pf water
1 cup of oat milk (or other non dairy milk) mixed with 1 tbsp of apple cider vinegar
1 tbsp of coconut oil
Coconut oil spray

Fruit topping: 3 organic strawberries and a handful of organic blackberries in the food processor.

Other toppings: 1 tbsp of peanut butter, whole berries, maple syrup, Earth Balance butter (vegan), or many other options!

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Directions

To make the pancakes: Combine the chia seeds and water in a small dish and the vinegar and milk in another small bowl. Let them sit while you mash the banana. Mash the banana with a fork in a large bowl and add the baking powder and garbanzo bean flour. Keep mashing the banana and mixing it with the flour and baking powder until the banana is all mashed. Add the chia seeds and vinegar/milk mixture (plant-based buttermilk) and keep mixing the batter.

Add 1 tbsp of coconut oil to a large skillet and turn the heat on high. Once the batter is smooth, scoop the batter out with a half cup measuring cup and add to the skillet; the pancake will fizzle; once it bubbles on top, flip the pancake over. These pancakes cooked extremely well, they didn’t stick to the pan, and they will be thoroughly cooked. Make sure the coconut oil is spread out evenly inside the skillet and spray with more coconut oil to keep the pan lubricated. You can buy olive or coconut oil sprays in any supermarket; these sprays help to avoid using too much oil.

Spray the top of the pancake with coconut oil before you flip it; as long as you keep the pancake and skillet oiled, these pancakes will cook nicely! The batter will make about six pancakes. Top it up with some of the toppings mention above and enjoy!

As you can see, bananas were the only sugars used and these pancakes turn out to be naturally light and sweet, not sugary! – perfect for a delightful breakfast meal!
Hope you enjoy this recipe!

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