Name: Disappearing Blueberry Chia Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 15 4" pancakes
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)

Disappearing Blueberry Chia Pancakes

The Plant Fueled Family

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

5 from 1 vote

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American, gluten free, vegan

Servings 15 4″ pancakes

Calories 117 kcal

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

Instructions

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.

Keyword blueberries, dairy free, gluten free, oat, vegan