These blueberry pancakes are freezer-friendly and great for a make-ahead breakfast! Made with juicy blueberries, sweet cinnamon, and maple syrup, they're guaranteed to be a hit.
1 ¼cupsunsweetened nut milk + two teaspoons lemon juice or apple cider vinegar
1 ¼cups(185g) gluten-free baking flour(I use Bob's Red Mill)
1tablespoonbaking powder
½teaspoonsea salt
¼teaspoonground cinnamon(optional)
1 flax egg(1 tbsp flax meal + 3 tbsps water, stirred together and in fridge for 15 minutes until gooey)
1 tablespoonmaple syrup
1cupblueberries, fresh or frozen(if frozen, don’t let them thaw)
coconut oil or vegan butter, for the griddle/pan
Instructions
Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t overmix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the blueberries. If using frozen, you may want to add them to each pancake so it doesn’t turn the whole batter blue! The batter will thicken slightly while you wait for the griddle pan to heat up.
Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over once the bubbles are formed on top. Cook for about 2-4 more minutes until batter is cooked through.
Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Enjoy!
Notes
To store. Leftover blueberry pancakes can be kept in an airtight container for 3-4 days in the fridge.
To reheat. I like to just use the microwave, but you could also heat up your pancakes in a pan on the stove over medium heat until warmed through.
To freeze. Once your pancakes have cooled, stack them between layers of parchment paper in an airtight container (or a tightly sealed plastic bag). They should keep in the freezer for 2-3 months. Remember to let them thaw overnight in the fridge before reheating!