Happy Fourth of July! In honor of Independence Day, I thought a patriotic breakfast made sense. However, this will be an unconventional Patriotic breakfast because it is vegan. Furthermore, the pancakes are also gluten-free.
Fresh from Holland, MI!
Bob's Red Mill AP GF Baking Flour
Ron Swanson would NOT be proud
Red, White, and Blue Vegan Gluten-Free Pancakes
Author: Joe
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6
Using sweet Michigan blueberries in the batter make these vegan, gluten-free pancakes healthy and delicious.
Ingredients
- 2⅓ cups Bob’s AP Gluten-free Baking Flour
- ¼ tsp salt
- 4 tsp baking powder
- 365 Raw Agave Nectar to taste
- 2½ cups 365 Organic Unsweetened Almond Milk
- 2 tbsp flax meal + 8 tbsp warm water
- 1 pint Michigan Organic Blueberries
Instructions
- Heat a cast iron griddle or pan over medium heat – add oil as necessary
- In a small bowl, mix together flax meal and water – this is your “egg”
- Whisk flour, salt, and baking powder together in a large bowl
- In a smaller bowl, whisk together “egg,” almond milk, and agave
- Pour wet ingredients into dry ingredients and mix with a fork – batter will be somewhat runny.
- Add blueberries.
- In ¼ cup increments, pour pancake batter on griddle
- Flip when bubbles form, pancakes should be golden brown and delicious
- Top with strawberry syrup (recipe below) and serve with French press of Great Lakes Coffee Roasting Co. Triple Threat Coffee
Notes
Cook time is for entire batch of pancakes – makes about 20 pancakes
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Sous chef hard at work
On the griddle
Breakfast is served!
Strawberry Syrup
12-14 large strawberries
2-4 tbsp 365 Raw Agave Syrup
Water
Place all ingredients in a small sauce pan and cook over med-high heat. Cook until strawberries are soft and easy to mash. Add water to reach desired consistency.
Locally roasted coffee!
Yay! Pancakes!
