Imagine waking up to the irresistible aroma of freshly made pancakes that are not only fluffy and delicious but also gluten-free and vegan! These Fluffy Blueberry Pancakes are a delightful treat that will make your mornings brighter and your taste buds dance with joy. With just a few simple ingredients and minimal prep time, you can whip up a stack of these mouthwatering pancakes that are perfect for breakfast, brunch, or even a cozy dessert. Get ready to impress your family and friends with this easy recipe that promises to be a hit at any table. Don’t miss out on the secret to achieving pancake perfection—read on to discover how to make these delectable delights!
Ingredients
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup blueberries
- Oil for cooking
Instructions
- In a large mixing bowl, combine 1 cup of gluten-free flour, 1 tablespoon of baking powder, and 1 tablespoon of sugar. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In a separate bowl, mix together 1 cup of almond milk and 1 tablespoon of apple cider vinegar. Let this mixture sit for about 5 minutes to create a vegan buttermilk substitute.
- After the almond milk mixture has rested, pour it into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed but still intact.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of oil to coat the surface. Allow the oil to heat for a minute.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter, adding more oil to the skillet as needed.
- Serve the fluffy blueberry pancakes warm, drizzled with maple syrup or your favorite toppings.
Tips
- Choose the Right Flour: For the best texture, use a high-quality gluten-free flour blend. Look for one that includes xanthan gum for added fluffiness.
- Make Vegan Buttermilk: Allow the almond milk and apple cider vinegar mixture to sit for at least 5 minutes. This step is crucial for creating that light and airy pancake texture.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. A few lumps are perfectly fine; overmixing can lead to dense pancakes.
- Perfect Cooking Temperature: Ensure your skillet is preheated to medium heat before adding the batter. If it’s too hot, the pancakes may burn on the outside while remaining raw on the inside.
- Use Fresh Blueberries: Fresh blueberries not only taste better but also hold their shape better than frozen ones. If using frozen, make sure to thaw and drain them before adding to the batter.
- Keep Them Warm: To keep pancakes warm while you cook the remaining batter, place them in a low oven (around 200°F or 93°C) until ready to serve.
- Customize Your Toppings: Serve these pancakes with maple syrup, fresh fruit, or a sprinkle of nuts for added flavor and texture. Get creative with your favorite toppings!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
