If you’re looking for a delicious and easy breakfast recipe, look no further than blueberry pancakes! This gluten free recipe is simple to follow and can be made in just a few minutes. The best part? You can customize the recipe to your liking by adding different toppings or mix-ins. So why not give it a try today? You won’t regret it!
1-1/2 cups unsweetened organic almond milk
2 tsp apple cider vinegar
1-1/2 cups gluten free flour blend
1 Tbsp baking powder
1/2 tsp sea salt
2 Tbsp organic coconut sugar
2 Tbsp melted plant-based butter
2 cups fresh blueberries
How to Prepare
In a small bowl, add the almond milk and vinegar. Set it aside.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Pour the milk mixture and butter into the dry ingredients. Stir until just combined. A few lumps are fine.
Heat a large griddle or pan over medium-high heat. Grease the pan with a little olive oil. Drop about 1/3 cup of batter onto it. Arrange some blueberries on top.
Cook until bubbles start to form, then flip and cook until golden brown on the other side. About 1-2 minutes. Repeat with the remaining batter.
Serve with plant based butter, coconut whip cream, maple syrup, blueberries or as desired!
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