Blueberry Heartcakes
Turn your pancakes into an even more loving gesture with some gluten-free vegan Blueberry Heartcakes! A wonderful healthy breakfast recipe that will make your heart happy and healthy too!
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/3 Cup All Purpose Gluten-Free Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Ener-G Egg Replacer
- 1/4 Tsp Cinnamon
- 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/3 Cup of Water
- 1/4 Cup of Frozen or Fresh Blueberries (plus more for topping)
- Heart-Shaped Pancake Molds
Instructions
- In a bowl, mix all dry ingredients together, then add the water, vanilla, and blueberries.
- Mix until you have a nice smooth batter and let it sit while you heat up a non-stick pan.
- Heat a greased skillet or non-stick pan over medium heat.
- Grease your heart molds with oil as well (if you don't have one, just make regular pancakes.)
- Place the mold in the center of the pan and then pour in about 1/3 of the batter to the mold.
- Cook until bubbles form on the surface and the edges seem dry, about 2 minutes. Lift the mold off (you may need to push the edges a bit with a knife) and flip with a spatula to cook the other side, about another 2 minutes.
- Repeat for the rest of the batter. Then top with more blueberries and maple syrup if desired!
Nutrition
- Serving Size: 1