Gluten-Free Vegan Blackberry Pancakes
These Gluten-Free Vegan Blackberry Pancakes are made quickly and easily in the blender, and loaded with frozen blackberries so you can enjoy them all year round!
Servings 6 small pancakes
Ingredients
For the pancakes
- ½ cup almond milk or dairy-free milk of choice
- ½ teaspoon apple cider vinegar
- 1 cup Bob's Red Mill gluten-free rolled oats
- 1 ripe banana or ⅓ cup unsweetened applesauce
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup frozen Oregon Blackberries halved
For the blackberry sauce
- 1½ cups frozen Oregon Blackberries
- 2 tablespoons coconut sugar
- 2 tablespoons lemon juice
- 2 teaspoons Bob's Red Mill tapioca flour or arrowroot flour
Instructions
For the pancakes
- In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.½ cup almond milk, ½ teaspoon apple cider vinegar
- In a blender, combine the oats, dairy-free milk mixture, banana or apple sauce, coconut sugar, baking powder, kosher salt, and vanilla and cinnamon if using.1 cup Bob's Red Mill gluten-free rolled oats, 1 ripe banana, 2 tablespoons coconut sugar, 1 tablespoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon sea salt, 1 teaspoon vanilla extract
- Blend for 30 seconds to a minute, or until the oats are broken down and smooth. Pour into a separate bowl and gently fold in the blackberries.½ cup frozen Oregon Blackberries
- While the batter thickens, heat up a non-stick skillet or griddle pan to medium heat. Once pan is hot, add a tiny bit of coconut oil to grease the pan, and then add about
- ¼ cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if necessary. If you’re using a griddle or large pan, you can do more than one at a time.
- Serve warm with blackberries, blackberry sauce, and/or maple syrup!
- If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.
For the blackberry sauce
- Put the blackberries and coconut sugar into a small saucepan over medium heat. Bring to a boil. Let cool down for a few minutes until berries are broken down.1½ cups frozen Oregon Blackberries, 2 tablespoons coconut sugar
- In a small bowl, whisk together the tapioca flour and lemon juice. Add to the blackberry sauce, mixing frequently, and let simmer for 2 more minutes to thicken. Remove from heat and serve with pancakes. Store any extra in a jar in the refrigerator for up to 5 days.2 tablespoons lemon juice, 2 teaspoons Bob's Red Mill tapioca flour
