Apple Pancakes with Blueberry Sauce (plant-based, gluten-free)

Name: Apple Pancakes with Blueberry Sauce (plant-based, gluten-free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup soy milk; 1 Tbsp apple cider vinegar; 1 small apple, grated; 1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp water; 1 1/2 Tbsp vegan butter or margarine, melted, plus some for griddle; 1 cup gluten-free flour (I used 2/3 oat flour, 1/3 almond flour); 2 Tbsp coconut sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 pound frozen blueberries; 1 Tbsp cornstarch; 2 Tbsp water

5 from 2 votes

We’ve tried a lot of pancake recipe variations, and these apple pancakes are definitely a favorite.

You get moistness from the apples, heartiness from the grains, and they soak up as much blueberry sauce and maple syrup as you want to put on them. Great for a weekend treat!

The blueberry sauce is my husband’s recipe and takes less than 10 minutes to make.

For today’s inspiration, here’s a quote from the Date with Destiny event I’m at right now:

“What’s next is always better.”

If we remember that we always have a compelling future, we can get through any present challenges.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast, Dessert

Cuisine Canadian

Keyword dairy-free, gluten-free, plant-based

Ingredients

Pancakes

½ cup soy milk
1 Tbsp apple cider vinegar
1 small apple, grated
1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp water
1 ½ Tbsp vegan butter or margarine, melted, plus some for griddle
1 cup gluten-free flour (I used 2/3 oat flour, 1/3 almond flour)
2 Tbsp coconut sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Blueberry sauce

1 pound frozen blueberries
1 Tbsp cornstarch
2 Tbsp water

Directions

In a small bowl or measuring cup, mix the soy milk and vinegar. Let sit for 5 minutes to curdle. Meanwhile, grate the apples.
Add the flax "egg", melted butter, and grated apples into curdled soy milk.
Add the dry ingredients, and give it a good whisk until the batter is fairly thin and smooth, with no big lumps. Stir to combine well but don't overmix.
Warm up your griddle or cast-iron pan. When it’s hot, rub some margarine over it and scoop dollops of batter onto the griddle. Wait until the top is bubbly and the edges are dry, then flip them over with a flapjack and cook on the other side (this side usually takes less time). Keep the first batch warm and covered in the oven while you’re cooking the rest.
While the pancakes are cooking, make the blueberry sauce. Put the blueberries in a small pot over medium heat. Stirring occasionally, let the blueberries melt and turn into a saucy mixture.
When it starts to boil, mix the cornstarch and water in a small bowl to dissolve it, then stir it into the blueberries. Simmer and stir until it’s as thick as you like.
Serve the pancakes with the blueberry sauce, and add some Canadian maple syrup if you like!