Ingredients
Dry
- 1 cup Gluten-free oat flour (Ensure certified gluten-free)
- 0.5 cup Buckwheat flour (Naturally gluten-free)
- 0.5 cup Almond flour (Fine blanched)
- 1 Tbsp Baking powder
- 1 tsp Ground cinnamon
- 0.25 tsp Salt
Other
- 1 cup Blueberries (Fresh or frozen)
- 0.5 cup Vegan chocolate chips
- 1 Tbsp Coconut oil (For greasing the pan)
Wet
- 2 medium Ripe bananas (Mashed (yields about 1 cup))
- 1.5 cup Almond milk (Unsweetened)
- 1 Tbsp Apple cider vinegar
- 2 Tbsp Maple syrup
- 1 tsp Vanilla extract
Method
- 1. In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan buttermilk.
- 2. In a large mixing bowl, whisk together the oat flour, buckwheat flour, almond flour, baking powder, cinnamon, and salt.
- 3. In a separate medium bowl, mash the bananas until smooth. Stir in the vegan buttermilk mixture, maple syrup, and vanilla extract.
- 4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
- 5. Gently fold the blueberries and vegan chocolate chips into the batter.
- 6. Heat a large skillet or griddle over medium heat and lightly grease with coconut oil.
- 7. Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look dry.
- 8. Carefully flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- 9. Serve warm with extra maple syrup, fresh berries, and sliced bananas if desired.
Chef's notes
If the batter seems too thick, add a splash more almond milk. If using frozen blueberries, do not thaw them beforehand to prevent the batter from turning completely blue.