These easy-to-make hotcakes are some of the best dairy-free gluten-free pancakes I've enjoyed over the years. A lot of fresh blueberries bedeck these little flapjacks, while cinnamon, banana, sour cream, and vanilla all add in small amounts of serious flavor to harmonious perfection. Serve with only the best pure maple syrup and coconut oil, and pick those blueberries yourself if you live in an area where you can do so (and when they're in season).  

Feel free to try different gluten-free flour blends in place of the all-purpose gluten-free flours. Rice flours, quinoa flour, millet flour, and others can all lend a nice flavor and texture to these pancakes.

Ingredients

• 1 cup all-purpose gluten-free flour
• 2 T. buckwheat flour
• 1 1/2 t. baking powder
• 1/4 t. ground cinnamon
• 1/8 t. sea salt
• 1 medium-sized banana, mashed
• 1 cup dairy-free milk--either almond milk, coconut milk, or soy milk
• 2 T. olive oil
• 2 T. dairy-free sour cream
• 1 large organic egg, lightly beaten (YES, eggs are not dairy ingredients and are, in fact, dairy-free)
• 1 t. pure vanilla extract
• 1 cup fresh blueberries (fresh picked when you can get 'em!), plus more for serving
• Coconut oil and pure maple syrup, for serving

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes
• Yield: About 8-10 small pancakes

Preparation

 1.) In a medium-sized mixing bowl, combine the gluten-free flour, buckwheat flour, baking powder, ground cinnamon, and sea salt until well combined. In another bowl, combine the mashed banana, dairy-free milk, olive oil, dairy-free sour cream, lightly beaten organic egg and vanilla extract until well combined. Add the dry ingredients to the wet ingredients, and mix until just combined. Fold in the fresh blueberries until evenly distributed.

 

2.) Grease a large skillet with coconut oil or dairy-free soy margarine, and place over medium heat. Once hot, add the batter 1/4 cup at a time to the pan and cook until bubbles appear on the surface of the pancakes, about 1-2 minutes. Carefully slide a spatula underneath the pancake and quickly (but carefully and gently!) flip the pancake and cook the other side until golden brown. Transfer to a plate and cover with a kitchen towel while preparing the rest of the pancakes. Use all of the batter.

 

3.) Serve the pancakes with coconut oil (what is this?), pure maple syrup, and more fresh blueberries if desired. 

**This recipe is suitable for dairy-free, gluten-free and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hiddendairy-derived ingredients (or gluten or wheat ingredients, if these apply to you).