GF Vegan Blueberry Pancakes

I was reading through these posts and the last several seem so unhealthy.  I want the world to know that my sister Denise and I, who post most of the recipes on this blog, eat a very plant-based diet. The recipes we post on here, especially as of late, are more on the "treat" part of the spectrum. We don't eat this kind of stuff on a daily basis.

On that note here's my favorite recipe for GF Vegan blueberry pancakes.  We probably make these one Sunday morning each month:

1 Cup Bob's Red Mill GF All Purpose Flour

1 Tablespoon vegan sugar

2 Teaspoons baking powder

1/4 Teaspoon Bob's Red Mill Xanthum Gum

1/4 Teaspoon salt

2 Teaspoons cinnamon

Ener-G Egg Replacer. Make enough for the substitution of one egg

1 Cup Almond, Rice, or Coconut milk (coconut is my favorite)

2 Tablespoons Grape Seed Oil

8 oz. fresh bluberries, rinsed and set aside

2-4 Tablespoons Coconut Oil

1.In a medium mixing bowl stir together the flour, sugar, baking powder, xanthum gum, salt, and cinnamon. (Something I've learned about cinnamon is that is helps take the "gluteny" taste out of out gluten-free baking). Make a well in the center of the dry mixture; set aside.

2.Make the Ener-G Egg Replacer for the equivalent of one egg and set aside. In another medium mixing bowl combine the milk and cooking oil. Add Ener-G mixture to the milk and oil, mix together and then add all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in blueberries.

3.For standard-size pancakes, pour about 1/2 cup batter onto a hot, lightly greased (coconut oil) griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 4 to 5 standard-size (6-inch) or 8-9 smaller (4-inch) pancakes (2-4 servings).