These blueberry pancakes have a really great texture. They're fluffy, moist, and chock full of fresh blueberries, which are so delicious right now.
Peach and cashew cream stuffed blueberry pancakes
1 cup gluten free all purpose flour
1/2 cup gluten free oat flour
1/2 tbsp baking powder
3/4 cup almond milk
1 tbsp coconut oil
1 flax egg
1 tsp vanilla
1 tbsp maple syrup
1 tsp cinnamon
1 cup blueberries
1 peach, thinly sliced
Half a batch of our cashew cream
Prepare flax egg by combining 1 tbsp flax meal with 3 tbsp warm water. Set aside.
In a medium bowl, combine flours, baking powder, and salt. In a separate, larger bowl, combine almond milk, coconut oil, flax egg, vanilla, maple syrup, and cinnamon. Add dry ingredients to the wet and whisk to combine, being careful not to over mix. Gently fold in blueberries.
Heat an oiled pan over medium heat. Cook pancakes one or two at a time, making sure the pan isn't too crowded. Flip each pancake when the top begins to bubble. The second side will take a bit longer to cook than the first. Pancakes are ready when both sides have slightly browned. Keep pancakes warm by placing them in the oven on low heat while you finish making the rest of the batch.
Once all of your pancakes are ready, begin assembling your stacks. Top a pancake with a teaspoon of cashew cream and two or three peach slices. Place a pancake on top and repeat this process until your stack is three pancakes high.
Eat as is or top with maple syrup if you're feeling rebellious, which we always are.
- The cinnamon flavor is subtle, so if you want your stuffed pancakes to have a stronger cinnamon flavor, add 1/2-1 tsp extra cinnamon to the pancake batter or cashew cream.