Gluten-Free Blueberry Pancakes (Dairy Free)

Ingredients

• 1 cup gluten-free oat milk (or other non-dairy milk)
• 1 Tablespoon distilled white vinegar
• 1 1/2 cup gluten free flour blend (with xanthan gum)
• 3 Tablespoons granulated sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 egg (beaten)
• 1 teaspoon vanilla extract
• 1 cup blueberries
• Neutral oil (for pan)

Instructions

1. 1

   --- Dairy-Free Buttermilk ---

2. 2

   Buttermilk: Whisk the vinegar into the non-dairy milk. Set aside to rest for 10 minutes.

3. 3

   --- Blueberry Pancakes ---

4. 4

   Dry Mix: Mix your dry ingredients in a large bowl.

5. 5

   Batter: Make a well in the dry ingredients and pour the buttermilk, egg, and vanilla Whisk the ingredients together just until blended. If the batter seems too thick, thin it with 1 to 2 tablespoons of oat milk. A few lumps are fine.

6. 6

   Blueberries: Gently fold the blueberries into the batter

7. 7

   Griddle: Heat a large skillet or griddle over medium heat and coat with oil to prevent sticking. For each pancake, pour 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. When bubbles begin to form and "pop" on the pancake's surface, after about 2-3 minutes, and the outer edge looks done, flip it over and cook for an additional minute.

8. 8

   Warm: Keep pancakes warm until serving by placing in a single layer on a baking sheet in an oven set to 200 F degrees.