Name: Disappearing Blueberry Chia Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups oatmeal; 1 banana; 1/2 cup maple syrup; 2 cups plant milk (I used unsweetened vanilla almond milk); 2 Tbs cornstarch; 2 Tbs ground flaxseed; 2 Tbs baking powder; 2 Tbs chia seeds; 1 tsp sea salt; 1 tsp vanilla extract; 2 tsp ground cinnamon; 1/2 cup chickpea flour (add at end of blending); 1 cup blueberries (rinsed)

The Plant Fueled Family

Disappearing Blueberry Chia Pancakes

5 from 1 vote

These fluffy darlings are gluten and dairy free, with the maple syrup built right in!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 15 4″ pancakes

Course: Breakfast

Cuisine: American, gluten free, vegan

Calories: 117

Ingredients Method

Ingredients

3 cups oatmeal
1 banana
1/2 cup maple syrup
2 cups plant milk I used unsweetened vanilla almond milk
2 Tbs cornstarch
2 Tbs ground flaxseed
2 Tbs baking powder
2 Tbs chia seeds
1 tsp sea salt
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 cup chickpea flour add at end of blending
1 cup blueberries rinsed

Method

Heat griddle to 325 F or stove top to medium.
Add all ingredients to blender (except chickpea flour and blueberries) and blend well, about 30 seconds, on medium high. Pulse in chickpea flour at the end until combined.
Cook on griddle or stove top, adding blueberries before first flip. Flip when bubbles remain open when they pop.