Wednesday, July 23, 2014

Gluten-Free/Vegan Lemon & Blueberry Pancakes


Comfort doesn't stop just because its Gluten-Free! We all want to have those familiar meals that make us feel warm and fuzzy inside. When those cravings come around, we should all have those options. When it comes to breakfast, we all think of those familiar pancakes. I can't think of a better comfort food that we LOVE to indulge in, on a nice Sunday morning...or even the occasional dinner (Yes we all LOVE breakfast for dinner). This recipe shows you how to make not only a craveable pancake, but also a vegan & GF pancake. These pancakes are a fool proof recipe that will make you remember why we love and crave that mapley carb in the morning. But the difference is, everyone can enjoy them and no one will know they are any different from the original. You can switch up the flavors and toppings to any given day and they freeze great for future meals. Pair them with your other breakfast favorites and a big glass of vegan milk. You will wish every meal is breakfast, Enjoy! 

Gluten-Free/Vegan Lemon & Blueberry Pancakes


Ingredients

-1 1/2 cups GF Flour 
-1 heaping cup organic blueberries
-3 Tablespoon Sugar
-2 Tablespoons Baking Powder
-1/4 teaspoon Salt
-1/2 teaspoon xanthan gum
-1 1/2 cup vegan milk
-1 whole organic lemon, zested & then juiced (juice will vary, that's ok)
-2 Tablespoons oil or melted vegan butter  (your choice)
-1 1/2 teaspoons pure Vanilla extract

Directions

Combine the flour, sugar, xanthgum, baking powder, and salt in a large bowl and mix well. 

Mix in the vegan milk, juice, zest, extract,  and oil.




Whisk all of these ingredients together until the batter is blended together and smooth but don't over whip too long. 


Once it is mixed, fold in your blueberries.  Some lumps from the batter are okay. 



Let this pancake batter rest for 5 to 10 minutes until you see the mixture looking bubbley and frothy. 


Heat a griddle or frying man over medium high heat with enough vegan butter or oil to cover the surface. (1 to 2 tablespoons) 


Drop 1/4 cup of batter one at a time onto the hot oiled griddle. 


When bubbles appear on the surface of the pancake, approximately 3-4 minute, flip and cook the other side for another 3 to 4 minutes or until both sides are golden brown and firm to touch.


Reapply butter/oil to griddle if it gets dry. Serve with your favorite vegan butter, syrups, vegan whipped cream, or even jam. Enjoy!



INFO & Tip
*Makes around 10 pancakes, less if you do bigger. You will want leftovers...so make extra batches for the freezer! Microwave for 30-60 seconds and you have fresh homemade pancakes in the AM.*

-Amy