Vegan Blueberry Buttermilk Pancakes
Do you prefer sweet or savory breakfasts? Me personally, I am savory all the way.
I’ll take a stack of pancakes for the table to share though 🙋🏽♀️😂 Anyone else feel that way?
Also please expect to see this beautiful, handmade ceramic plate in A LOT of food photos moving forward because I am so unbelievably in love with it and abundantly grateful to finally have an Alexandria Cummings Ceramics original!
Blueberry Buttermilk Pancakes
Author: Consciously Coastal
prep time: 10 | cook time: 8 | Servings: 3
Ingredients:
- 2 cups GF flour blend, I used King Arthur Baking
- 1 cup blueberries
- 2 tbs coconut sugar
- 2 tsp baking power
- 1 tsp baking soda
- 1 1/2 cup dairy free milk, i used @califiafarms almond + toasted coconut
- 2 tbs apple cider vinegar, you can also use lemon juice!
- 2 tsp vanilla
- 1 ½ tsp cinnamon
- Coconut oil for cooking
Instructions:
- In a mixing bowl whisk together the gluten free flour blend, baking soda, baking powder, coconut sugar, and cinnamon.
- In a separate bowl, whisk together the milk and apple cider vinegar. Allow to sit for about 2-5 minutes to create buttermilk.
- Once the “buttermilk” has formed preheat your sauté pan or griddle to medium-low heat as you prepare your batter.
- Whisk all ingredients together, making sure to add the vanilla. (You can either mix the blueberries into the batter OR sprinkle them onto the raw side of your pancakes as the cook.)
- Next grease your pan or griddle with coconut oil and spoon the batter onto the griddle, cook on each side until golden in color is crisp on the rim.
- Serve with some extra blueberries, Miyokos plant based cultured butter, and Lakanto syrup like I did, or whatever you prefer!