I came across a great recipe called “Puffy Pillow Pancakes” on www.theppk.com . I had just bought a huge pint of blueberries so I thought I would incorporate them into the recipe and see how it turned out. I’m so glad I did! They turned out super yummy and are one of my favourite recipes to use now! I also made a few other changes to the original recipe. Instead of using all-purpose flour which was called for in the original recipe I used healthier brown rice flour. I also added 1 tsp of Cinnamon as well.

Blueberry Pancakes

• 1 1/2 cups of Brown Rice Flour
• 3 1/2 tsp Baking Powder
• 2 tbsp of Cane Sugar
• pinch of Himalayan salt
• 1 cup Almond Milk
• 2 tsp of Apple Cider Vinegar
• 1 tbsp ground flax seeds
• 1/2 cup water
• 3 tbsp oil
• 1/2 tsp pure vanilla extract
• 3/4 cup organic blueberries

1. In a large bowl add flour, baking powder, salt and sugar. Mix well.
2. In a medium-sized bowl add milk, apple cider vinegar and flax seeds. Using a fork mix very well for about a minute until it looks foamy.
3. Add the milk mixture to the dry ingredients. Add water, oil, and vanilla as well. Mix well.
4. Fold the blueberries into the batter.
5. Let the batter rest for about 10 minutes.
6. Preheat a pan with vegan butter or coconut oil.
7. Add the desired amount of batter to the pan and cook for a few minutes, then flip and cook for 2 minutes or until golden brown
8. Serve with 100% pure Maple Syrup & enjoy! 🙂

Blueberry Flax Pancakes