Gluten-Free Vegan Blackberry Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free pancakes made in a blender with oats, almond milk, and fresh or frozen blackberries. Small, tender pancakes with bright berry flavor and light citrus notes. A quick breakfast that works year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup almond milk (or dairy-free milk of choice)
- ½ teaspoon apple cider vinegar
- 1 cup Bob's Red Mill gluten-free rolled oats
- 1 ripe banana (or ⅓ cup unsweetened applesauce)
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup frozen Oregon Blackberries (halved)
- 1½ cups frozen Oregon Blackberries
- 2 tablespoons lemon juice
- 2 teaspoons Bob's Red Mill tapioca flour (or arrowroot flour)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 13mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 13MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.