Berry Delicious Pancakes
These delicious pancakes are gluten free, plant based, and low in fat. You can substitute whole wheat pastry flour or all-purpose flour for the gluten free baking flour. Or, trade skim milk or your favorite nut/oat milk for the soy milk.
MAKES 10 4-INCH PANCAKES
3/4 cup Bob's Red Mill Gluten Free Baking Flour, whole wheat pastry flour, or all-purpose flour
6 T. rolled oats
1/4 tsp. salt
2 tsp. baking powder
1 teaspoon cinnamon
2 T. Stevia
2 T. unsweetened applesauce
1 1/8 cup vanilla soy milk
2 tsp. vanilla extract
1/2 tsp. almond extract
2/3 cup fresh or frozen unsweetened blueberries
In a small bowl, combine dry ingredients and stir well.
In a medium bowl, whisk to combine applesauce, soy milk, vanilla extract, and almond extract.
Combine dry ingredients into the wet ingredients. Add a little extra flour if batter is to runny.
Gently, fold blueberries into pancake batter.
Using a medium skillet, spray lightly with non-stick spray. Heat skillet over medium heat until a drop of water sizzles when dropped on the surface.
Pour batter into 4 inch circles. Flip pancakes when batter starts to have small bubbles. Cook 1-2 minutes.
Remove from skillet and top with your favorite toppings.
Tip: Use berries of choice, mini chocolate chips or chopped apples instead of blueberries!