I want to share with you today a long and overdue yet perfect recipe for gluten free and vegan blueberry pecan pancakes.
Anyone who knows me knows that I love pancakes! But the other day the most interesting thing came to my attention. Of all of the recipes that I have shared on Sweet n’ Savory Life, I have only shared like two pancake recipes.
How crazy is that!
Within the last two years, I have surely tried my hand (and my husband has tried his hand too) at so many creative pancake ideas, that I am shocked that I only shared them on my Instagram, but not my blog!
That clearly has to change.
I mean, I should have a shrine of gluten free and vegan pancakes on here. I mean, you should know without a doubt that I love pancakes!
Hopefully I will get some more feedback from you about this. If you try the recipe and love it, why don’t you leave me a comment about some pancake ideas that I should post on the blog. I want to get super creative! What do you want to see?
Who knows, I may even have to write a mini cookbook on pancakes…hmmmm…ideas in the making!
Anyway, as of late I have really had to challenge myself in terms of time management. As you all may be aware, I have been updating the blog, and making it as user-friendly as possible. You would not believe the amount of hours that goes into this – really !
Clearly I love what I do.
And, of course the wonderful weather has made it even more easy to dedicate time to blogging because I have the natural sunlight, the warmth to wear comfortable clothes while baking or cooking, and honestly the motivation (sunlight helps that). Warmer weather really energizes me, so I am super excited about the spring-ish weather here in the Midwest, and I hope to be in spring clothing officially soon so I can start sharing spring recipe ideas.
With that said, this pancake recipe is perfect.
My first pancake recipe ever posted was the Cherrybrook Kitchen Pancakes, which was more like a review/recipe. I will not fib, those came out delicious – but I could still tell that they were gluten free. Especially now that I can make a comparison.
Well, my husband and I have been experimenting since then, and these pancakes you are about to indulge in are moist and fluffy with a slight crisp on the outside. They are not mushy or dense – just the perfect gluten free pancakes you are looking for.
The blueberries and pecans on the inside pair nicely together creating the most lovely breakfast (or dessert) ever. The mixture of crunchy and sweet is perfect.
All that is left to add is a little pure maple syrup and there you have it!
For this recipe I added extra pecans and bananas as toppings. You could easily top these pancakes with apple sauce, fresh pears, or peaches too (if they were in season of course).
I mean I loved these pancakes so much after they were made that I even forgot to add the maple syrup until I was reminded! Yet, after I was reminded I thought that they were so delicious on their own terms that I opted for no maple. Yes, they are that good.
My husband on the other hand did add maple. He said they were good and moist, but he is a certified Canadian maple syrup lover for sure!
So whether you are like me and want to go at these with some butter and fruit, or you are like my husband and must have your maple syrup, try these out and let me know if they brighten your morning too!
- (a) Dry Ingredients:
- 1-1/2 cups gluten free all purpose flour
- 2 tbsp coconut sugar
- 1-1/2 tbsp milled flax
- 2-1/2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- (b) Wet Ingredients:
- 2 cup coconut almond milk
- ⅓ cup vegan butter, melted
- 1 tsp pure vanilla extract
- (c) Add-Ins:
- ⅓ cup blueberries, chopped
- 3 tbsp chopped pecans
- Olive Oil Spray
- Combine all dry ingredients into a large bowl and mix.
- Then, forming a crater in the center, add wet ingredients, and mix again.
- Next, fold in blueberries and pecans, mixing the batter quickly.
- Spray with olive oil and heat (medium heat) a skillet or griddle.
- When the skillet or griddle is warm, add a large (or small) dollop of pancake mix to the griddle.
- Cook until bubbles begin to form on the top of the pancake, and the sides begin to look solid.
- Flip the pancake and cook until equally golden on both sides.
- Repeat until the batter is finished.
Notes: These pancakes can easily store in the freezer for a long time. They can be heated and are great like they day they made! No need to buy pre-made pancakes anymore, just set a date, work away, and store them!
Also, you can use any gluten free all purpose flour that includes xanthan, or guar gum too. If it doesn’t simply add 1/4 tsp of xanthan, or guar gum and you should be good to go!