Blueberry Multigrain Pancakes – Vegan and Gluten Free

I found this blueberry multigrain pancakes recipe when I first started on my WFPB diet. I’ve changed it over time to make it my own. I love deconstructing and remaking recipes to fit my needs. This recipe is vegan and gluten free. It has oats, cornmeal and millet flour, tho you can use any gluten free flour or if you are not gluten free you could substitut whole wheat flour. I don’t use white flour in any of my recipes. I’ve made this recipe with millet flour, buckwheat flour and oat flour. I like the texture that have old fashioned oats and medium grind cornmeal brings to these pancakes. These pancakes are a Sunday favorite and also approved by grandsons.

When we camp in our motorhome, I make this recipe as muffins. Bake at 350 degrees for 25 minutes. I use a silicon muffin pan, so they pop out easily. Let them cool for 5 to 10 minutes and they will come right out.

Sunday mornings are also a great time to get up and a meditation before I make breakfast. Here is a couple of my favorites: https://susansveganjourney.com/nature-meditations/

Get Your Ingredients:

1 big ripe banana

1 to 1/4 cup nondairy milk

1 Tbsp of apple cider vinegar

2 Tbsp ground flaxseed

1/2 cup old fashioned oats

1/2 cup millet flour

1/2 cup medium grind cornmeal

1 tsp baking powder

1 tsp baking soda

Let’s Get Cooking these Blueberry Multigrain Pancakes – Vegan and Gluten Free:

First mash the banana in a medium size mixing bowl and add 1 to 1/4 cup of nondairy milk. Sometimes I add 1 cup and then see how thick the batter is. If it is too thick for my liking, I’ll add 1/4 cup more of nondairy milk. Add 1Tbsp of apple cider vinegar and let it sit for 5 minutes while you get the rest of your ingredients.

Add oats, millet flour, cornmeal, ground flaxseed, baking powder and baking soda. Mix well. This is when I might add a little more nondairy milk. Fold in blueberries last.

I love using an electric griddle http://amazon.com/Chefman-Electric-Removable-Temperature-Immersible/dp/B0C4Z39TK9/ref=sr_1_3?crid=1W1JNUR6IAEPX&dib=eyJ2IjoiMSJ9.elbU7bmm1g2CtKNWQai0AEY_BgY7nkKcYX246WcyI7GBzjA1iRSZdM_-dpVZ0KMlWVRw0rbci3NCV3M0ljA8GCk3DxYHncXF_WO7HkKHJ5pPdYCaFfpsRm4gQOWcmJw7l7QZMevsCe_tl2oOErSu_QZjKmcqW1jKoj_l4itCiRXwVGIdoPJAdjl5cJIi_ynGJc_DTE7qb1Vl8X8Fsc0P3uzdLc4LX1BfEz2OaP3V8AE.rqTOsG2Yy5ZBCyatGlvPX4V8YuHAXa_cD21SeNEOvtM&dib_tag=se&keywords=nonstick+electric+griddle&qid=1761066675&sprefix=nonstick+ele%2Caps%2C182&sr=8-3 because I can cook 6 pancakes at once, I don’t need any oil because it is nonstick and it is easy to flip the pancakes over using a big frying pan.

I can usually make 12 medium sized pancakes. I use a touch of maple syrup or applesauce or low sugar jam on my pancakes. If I have leftovers I will eat them as a snack and then I do not add sweetner to them.

Enjoy!

Blueberry Multigrain Pancakes – Vegan and Gluten Free

These easy to make, healthy pancakes are delicious and a Sunday favorite at my house

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Cook Time 5 minutes mins

Course: Breakfast

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 big ripe banana
• 1 to 1/4 Cup nondairy milk
• 1 Tbsp apple cider vinegar
• 1/2 cup old fashioned oats
• 1/2 cup millet flour
• 1/2 cup medium grind cornmeal
• 1/2 cup blueberries
• 1 tsp baking powder
• 1 tsp baking powder
• 2 Tbsp ground flax seed

Equipment

• 1 Medium mixing bowl
• 1 nonstick griddle
• 1 nonstick spatula
• 1 mixing spoon

Method

 

1. Mash banana, then add milk and apple cider vinegar, stir and let sit 5 minutes
2. Add Oats, millet flour, cornmeal, baking powder and baking soda., Mix well
3. Fold in Blueberries
4. On heated griddle, use 1/4 cup to measure out pancake batter.
5. Cook at 350 degrees for 3 minutes and then flip for another 3 minutes.