Need a recipe for healthy gluten free pancakes? Try this one!
There is nothing I like better than a lazy Sunday morning with blueberry pancakes for brunch. This recipe is simple and is my absolute favorite pancake recipe. It’s fluffy, buttery, and filling, without any of the traditional ingredients. No wheat flour, no butter, and no eggs. Yep, this recipe is gluten-free and vegan, yet tastes as good as any pancakes you’ve ever had. Don’t believe me? Make the pancakes for your family and watch as they gobble them up!
Fluffy Gluten-Free and Vegan Blueberry Pancakes
1 ¼ cups almond flour
½ cup potato starch
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar (optional)
¼ cup unsweetened applesauce
2 tablespoons oil
½ cup non-dairy milk
1. Whisk together the almond flour, potato starch, baking powder, salt and sugar.
2. Whisk together the applesauce, oil and milk. Pour the dry ingredients into the wet and stir until completely mixed.
3. Heat a skillet on medium and add a little oil, then cook each pancake for a few minutes per side, until browned.
Guest Blog Post by Iris Higgins, gluten-free cook book author and blogger of www.thedailydietribe.com, hypnotherapist with master’s degree in psychology plus a Women’s Wellness Wizard.
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