These gluten-free, dairy-free, low-sugar fluffy vegan pancakes are a crowd pleaser (yes, even the tiny people!) and are a cinch to whip up on the weekends. Made with 100% all natural, organic, hand-pressed locally made almond milk from Nectar and Green.
1 cup gluten-free flour
¼ teaspoon brown sugar
1 teaspoon cinnamon
2 teaspoons gluten-free baking powder
1 cup Nectar and Green Maple almond milk
1 tablespoon olive oil (or substitute coconut oil)
1 tablespoon water
1 teaspoon 100% pure vanilla
coconut oil
1 cup organic blueberries
In a medium sized bowl, combine flour, sugar, cinnamon, baking powder and mix until combined.
In a small bowl, mix almond milk, water, vanilla and oil and whisk to combine. Add to dry ingredients and incorporate gently until combined (do not overmix – batter should be a little lumpy).
Heat a large skillet over medium-high heat and add a touch of coconut oil to prevent pancakes from sticking.
Once pan is hot and oil is melted, pour ¼ cup of batter into skillet and cook until bubbles begin to form on the surface.
Sprinkle pancake with blueberries and carefully flip pancake with a spatula to cook until golden.
Remove from skillet to plate and top with 100% pure maple syrup, dairy-free carob chips, additional organic blueberries or jam.
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