With the most exciting day of the year this Thursday (January 28), B.C. Blueberries has several recipes to share to celebrate the festive occasion of National Blueberry Pancake Day with.
If you want to make gluten-free and vegan versions that will go like hotcakes, here's one for you.
Healthy gluten-free vegan blueberry pancakes
Yields: 12 to 14 pancakes
1/2 cup oat flour
1 cup almond flour
1 cup B.C. blueberries, frozen or fresh (plus lots more for topping)
2 tablespoons flax seed and 5 tablespoons water
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 mashed banana (1/2 cup)
1 teaspoon vanilla extract
3/4 cup almond milk
2 tablespoons maple syrup
1/2 teaspoon apple cider vinegar
- In a large bowl, mix the oat flour, almond flour, salt, cinnamon, and baking soda.
- Mix flax seed and water, and set aside for five to 10 minutes until it forms a gel-like consistency.
- In a separate bowl, mix mashed banana, almond milk, maple syrup, apple cider vinegar, vanilla extract, and the flaxseed and water mixture.
- Pour the dry ingredients into the wet ingredients and mix together, then add the one cup of blueberries to the batter.
- Heat pan or griddle to medium heat and spray with cooking spray. Scoop batter onto pan in small pancake shapes (two to three small spoonfuls of batter per pancake).
Note: smaller pancakes will be much easier to flip—when using almond/oat flour it can be harder to flip pancakes so by making them smaller makes it easier to work with (plus you get more pancakes!)
- Let cook for five to six minutes or until bubbles form on the top, and when you can comfortably get a spatula underneath the pancake to flip it without breaking the pancake in half, it is cooked enough to flip. Flip the pancake and let it cook for another one to two minutes and then remove from the pan.
- Top with more blueberries and whatever pancake syrup you would like. Maple syrup pairs really nicely with this, as does a drizzle of peanut butter or almond butter.