The Whole Food Plant Based Cooking Show
Gluten Free Vegan Pancakes
Calories: 265kcal
Weekends just aren’t the same without pancakes. Light and fluffy, smothered in blueberry sauce, these pancakes are the perfect way to start your weekend. One of our family’s favorite times of day to eat pancakes is dinner time. Breakfast for dinner! We usually pair them with roasted potato squares and fresh fruit.
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Ingredients
- 1 cup oat flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- 1 Tbsp flax meal
- 2 deglet dates
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ banana
- 2 cups almond milk unsweetened, or plant based milk of your choice
Blueberry Sauce
- 10-12 oz frozen blueberries
Instructions
For Pancakes
- Place all dry ingredients into a mixing bowl and stir.
- Put remaining ingredients into a blender and blend until smooth.
- Pour mixture from blender into bowl with the dry ingredients and whisk together.
- Pour ladles full of batter onto a preheated non-stick pan.
- When bubbles pop in batter then flip.
- Cook other side until golden brown.
For Sauce
- Pour frozen blueberries into a pan and cook on medium/high heat.
- As they are cooking mash with a potato masher.
- Cook until thickness desired.
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Nutrition
Calories: 265kcal | Carbohydrates: 48g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 277mg | Potassium: 345mg | Fiber: 7g | Sugar: 12g | Vitamin A: 48IU | Vitamin C: 8mg | Calcium: 242mg | Iron: 2mg
