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.

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MAKES 10 4-INCH PANCAKES

Ingredients

  • 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

    Directions

  1. In a small bowl, combine dry ingredients and stir well.

  2. In a medium bowl, whisk to combine applesauce, soy milk, vanilla extract, and almond extract. 

  3. Combine dry ingredients into the wet ingredients. Add a little extra flour if batter is to runny.

  4. Gently, fold blueberries into pancake batter.

  5. 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. 

  6. Pour batter into 4 inch circles. Flip pancakes when batter starts to have small bubbles. Cook 1-2 minutes.

  7. Remove from skillet and top with your favorite toppings.

Tip: Use berries of choice, mini chocolate chips or chopped apples instead of blueberries!

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