BLUEBERRY ALMOND PANCAKES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

The other day I was looking on Pinterest and started becoming obsessed with all of the pancakes I was seeing. I realized that I hadn’t had pancakes in a very, VERY long time. Obviously I had to do something about it, so I ran to my kitchen and started browsing my fridge for things I could make pancakes with. Luckily for me my fridge was full of delicious ingredients and these beauties were born:

Blueberry Almond Pancakes

Blueberry Almond Pancakes

Soft almond scented pancakes spotted with juicy blueberries. Drizzle with pure maple syrup and you’ve got a perfect weekend indulgence. 

Makes 6 pancakes

Ingredients:

  • 1 cup unsweetened non-dairy milk
  • 1 tsp apple cider vinegar
  • 1/2 cup brown rice flour
  • 5 tbsp potato starch
  • 5 tbsp tapioca starch
  • pinch sea salt
  • 1 tbsp baking powder
  • 1 tsp xanthan gum
  • 1 tbsp almond butter
  • 1 tbsp unsweetened applesauce
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tbsp ground flax seed mixed with 2 tbsp water
  • 1 cup fresh or frozen blueberries

Instructions:

  1. Make “buttermilk” by mixing the apple cider vinegar and non-dairy milk together and let stand for 5 minutes.
  2. Meanwhile, in a medium bowl mix together brown rice flour, starches, sea salt, baking powder and xanthan gum. 
  3. In a second bowl, cream together almond butter, applesauce and extracts. Add ground flax seed mixed with water and then the “buttermilk” from Step 1. Mix until combined.
  4. Add the contents of the second bowl into the first bowl and mix until combined. Fold in blueberries.
  5. Heat frying pan over medium heat. Lightly grease if it’s a non-stick pan.
  6. Once the frying pan is heated, drop batter (4-5 tbsp per pancake) into pan and cook for approximately 3-5 minutes per side.
  7. Top with a drizzle of pure maple syrup and dig in!

xoxo Erin

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                            Eggnog French Toast                                                    Spinach & Pear Smoothie

Nutritional Information:

Calories: 264, Fat: 5.5 g, (0.5 g saturated), Carbohydrates: 49.5 g, Fiber: 4.3 g, Sugar: 5.7 g, Protein: 4 g

Nutritional information is based off of a serving size of 2 pancakes (1/3 of recipe) without the addition of maple syrup. Nutritional information was calculated using this

UPDATE! This recipe was submitted to Gluten-Free FridaysHealthy Vegan FridaysHealthy 2Day WednesdayTuesday GreensFoodie FridayFresh Bites FridayEco Kids Tuesday and Tasteful Tuesdays.

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5 thoughts on “BLUEBERRY ALMOND PANCAKES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

  1. YUMMY!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

  2. Pingback: PEANUT BUTTER CHOCOLATE CHIP WAFFLES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free | Sift, Stir & Savour

  3. Pingback: PROJECT LIGHT & LEAN: Breakfast Chapter (Pancakes & Granola) | Sift, Stir & Savour

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