Sunday mornings are family time in my house! Lots of music is playing (usually we do Sinatra Sundays!), coffee is brewing, and my husband and baby go for a hike while this mama is busy cooking in the kitchen! A favorite request is my Vegan Blueberry Chia Muffin Pancakes. They just make the morning feel special.
When the hubs and babe get home from their hike, they have worked up a major appetite, going straight to these warm fluffy muffin pancakes. They aren’t quite a muffin, and they’re not quite a pancake! Totally gluten-free, dairy-free, and vegan, these little blueberry dough balls are so delish! And they are soooo easy to make.
These also pack really nicely for a snack on the go. And they’re already perfectly sweet so you really don’t need the added syrup if you want to save the calories! You know I have a huge sweet tooth and love my fruits and carbs in the mornings. With these little pancakes I don’t feel so bad about my sugary cravings. The added chia seeds pack a ton of health benefits. After this breakfast, I always feel light and energized! And they keep me going for a long time.
Vegan Blueberry Chia Muffin Pancakes
Cook and Prep Time: 10 minutes
2 T coconut oil
2 cups gluten-free flour (I like Bob’s Red Mill)
3 T chia seeds
2T baking powder
2 T coconut sugar
1 t salt
1 t cinnamon
2 cups water
2 cups blueberries
Pure maple syrup
In a mediu bowl, whisk dry ingredients together and add water, whisking until just combined. Do not over mix the batter.
Heat a large pan over medium heat and add 1 T coconut oil.
Spoon 1/4 cup of the batter into the hot skillet and add blueberries to each round.
Flip pancakes when small bubbles form and they are lightly golden brown. Add additional 1 T coconut oil and cook another 2-3 minutes.
Serve pancakes warm with blueberries and maple syrup on top.
Mama on the Glow