Blueberry Oat Pancakes (Gluten-Free & Vegan)

When’s the last time you had a nice stack of fluffy pancakes?

Take a look at these fluffy, gluten-free, vegan, and of course delicious pancakes!

These pancakes are made with oat flour made using Bakery on Main rolled oats, flax eggs and blueberries. Everyone should be able enjoy a nice stack of pancakes regardless of their dietary restrictions.

Ingredients

  • 1 tbsp Flaxseed meal + 3 tbsp Water
  • 3/4 cup Almond Milk
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsps Maple Syrup (optional)
  • 1 tsp Vanilla Extract
  • 1 1/4 cup Oat Flour made with Bakery On Main's Organic Rolled Oats (Click the link to shop now)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 cup Blueberries (optional)

Toppings:

  • Fresh Blueberries
  • Cashew Butter/Nut Butter
  • Maple Syrup
  • Hemp Seeds

Instructions:

    1. Make flax egg by combining water and flaxseed meal in a small bowl. Whisk and let rest.
    2. Add all wet ingredients to a mixing bowl.
    3. Blend about 1 1/2 cup of Bakery On Main's Organic Rolled Oats  to get 1 1/4 cup oat flour.
    4. Add oat flour, baking powder and baking soda to mixing bowl with wet ingredients. Add flax egg as well.
    5. Whisk until well combined. Stir in blueberries.
    6. Turn pan on medium heat and spray with non-stick spray or use a tsp of vegan butter.
    7. Pour about 1/2 cup of batter into the pan and cook until little bubbles form or about 4-5 minutes. Flip and cook for another 2-3 minutes on the other side.
    8. Repeat previous step until all batter us used. Serve and top with fresh berries, nut butters and maple syrup!