Gluten-free Vegan Blueberry Pancakes

The Compassionate Kitchen Vegan pancake

My kids and I are super lucky that Adam is a wonderful cook! On the weekends it is a staple that he makes them pancakes for breakfast. Now I am always honest that I buy eggs for my children. They are vegetarian and while I believe we can raise kids vegan, I also think if you are going to, they must be happy to eat a lot, and a wide variety of foods. My kids sometimes are not like this - especially my son who is a super fussy eater. This means we hide the good stuff where ever we can. Pancakes being one of those places. So he gets the recipe used in the 21 Day Guide - where we use eggs and oats, making them a high-protein, gluten-free meal.

I don’t eat eggs. So I don’t get those pancakes. Nor do I really care because I am not that into pancakes anymore. Give me avocado on toast anyway…

HOWEVER, I wanted to come up with some kick-arse vegan pancakes that were also gluten-free that others who love pancakes can enjoy! With out the eggs, without the dairy, without the refined sugar and without the gluten.

This meant this weekend we had some pancake cook-offs. Lots of testing. Lots of mess. Lots of fun!

I am super happy with the ones we came up with and I hope you enjoy them!

INGREDIENTS

1 ripe banana

1/2 cup oat flour

1/2 cup buckwheat flour

1 teaspoon vanilla extract

1 cup coconut and almond milk ( you can use any plant-milk for this)

1 teaspoon baking soda

2 cups fresh or frozen blueberries

2 table spoons maple syrup

Oil to cook - we use a dash of coconut oil

Method

In a large bowl, mash the banana with a fork until as smooth as possible. Add the flours, vanilla, milk, baking soda and maple and mix through.

Lastly mix one cup of blueberries though the mix.

Heat a fry pan and oil to cook. Cook like you would a normal pancake - adding approximately 1/4 cup of mix into the pan, heating for 3-5 minutes both sides.

Serve with fresh blueberries and what ever else you like! My kids love maple syrup.