Vegan Gluten Free Cinnamon Blueberry Pancakes

• Produce

  • 1 cup Blueberries, frozen

• Refrigerated

  • 1 cup Non-dairy milk

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Cream of tartar
  • 1 3/4 cup Gluten free oat flour
  • 1/4 tsp Sea or pink salt
  • 1 tsp Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tbsp Oil

• Other

  • 7 T aquafaba (bean brine from canned beans - I used Cannellini beans

Found on cheftographer.com

Description

Ingredients

• 1¾ C Gluten Free Oat Flour (such as Bobs Red Mill GF Oat Flour)
• 1½ T Baking Powder
• ¼ t sea or pink salt
• 1 t cinnamon (+ if you really like cinnamon!)
• 1 t sugar
• ⅛ t cream of tartar
• 1 t vanilla
• 7 T aquafaba (bean brine from canned beans - I used Cannellini beans)
• 1 C non-dairy milk (I use So Delicious Unsweetened Vanilla Coconut Milk)
• 1½ T oil
• 1 C frozen blueberries (I used the smaller, wild blueberries) + more for garnishing

Directions

• In a large mixing bowl, sift together flour, baking powder, cinnamon, and salt. In another bowl or small measuring cup, whisk together aquafaba, cream of tartar and sugar. Continue whisking for about 2 minutes, or until the mixture is foamy. Add oil, milk and vanilla to aquafaba mixture, whisk together and then add to flour mixture. Stir until blended and then let batter rest for about 5 minutes (batter will get thicker).
• While batter is resting, spray your griddle or wipe it down with oil, and begin heating it. I keep mine just under medium and I use a cast iron skillet. When griddle/pan is hot, scoop the batter by the ¼ C full into pan. Add a spoonful of berries. Cook until the outer rims of the pancake start to get firm, and some small holes appear in the top. When you can successfully slide a spatula under the whole pancake, its time to flip - depending on your pan/temp, usually about 2 minutes. After you flip, cook another 1½ - 2 minutes, or until pancakes are browned to your liking.
• Remove from pan, repeat until batter is gone. Recipe should yield about 8 very thick pancakes.
• Serve warm with maple syrup and extra blueberries for garnish. This recipe is great with my Tofu Bacon Recipe too!