Blueberry Cinnamon Pancakes

2015-05-13
  • Yield : 6 pancakes
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Sometimes you just need a big ‘ol stack of blueberry pancakes. These are warmed with a pinch of cinnamon and do the trick nicely!

Ingredients

  • 2 cups all purpose flour (gluten-free or wheat)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon, ground
  • 2 Tbsp neutral oil of choice (avocado, olive, sunflower, etc)
  • 1 1/2 -2 cups water, as needed to get smooth batter consistency
  • 1 cup fresh or frozen blueberries (plus more as topping if desired)
  • Additional optional toppings: hemp seeds, sliced almonds, pumpkin seeds, banana slices

Method

Step 1

In a large mixing bowl combine all dry ingredients, flour through cinnamon. Add oil and water and whisk to combine, a few lumps are ok. Fold in blueberries.

Step 2

Using a non-stick skillet or cast iron works well, set it to medium high heat. Drizzle skillet with oil if desired, and ladle a 1/2 cup of batter into hot pan. When it bubbles and dries around edges, flip over and let cook until lightly browning. Remove from pan, keep warm, and repeat. Serve with topping of choice, the simplest being a dab of virgin coconut oil and warmed maple syrup, but the sky's the limit! Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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Comments (5)

  1. posted by Katy V'Alf on June 7, 2015

    Where can I rate this?! It’s amazing!

      Reply
    • posted by Renee Press on June 7, 2015

      Thanks Katy! You can rate it by hovering over the little forks on the recipe page. It says “Rate this recipe” off on the right side below my name. Hope that helps! Thanks for making it and taking the time to comment 🙂 Renee

        Reply
  2. posted by lahna boston on June 28, 2017

    These taste awesome with just a bit of homemade lemon icing. I will definitely make them again!

      Reply
  3. posted by Lori on August 5, 2017

    These were tasty but very thin, almost like a crepe. Any suggestions on how to make it thicker. Should I just pour more batter into each pancake? Or???

      Reply
    • posted by Renee Press on August 6, 2017

      I’m glad you liked them Lori. Try adding slightly less water next time. It should be a thick but pourable batter.

        Reply

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