Learn how to make the Best Vegan Fluffy Blueberry Pancakes! Completely oil-free, dairy-free, yet so moist and healthy!
FLUFFY VEGAN BLUEBERRY PANCAKES
Fluffy, soft, pillowy vegan blueberry pancakes! These are so good, so healthy and are made without any eggs and are oil-free. They really are the best blueberry pancakes you will have! I love fluffy pancakes and my all-time favorite are my Best Vegan Fluffy Pancakes! I love pancakes so much and perfecting tthese vegan pancakes with no oil are just as delicious as ones with eggs is what these are. These will become a family favorite, guaranteed.
INGREDIENTS NEEDED
(Only 8 main ingredients needed, plus salt. These pancakes are so delicious plain or they are also good with the blueberries or chocolate chips. Full details and measurements on the recipe card below.)
- Whole grain spelt flour
- Blanched superfine almond flour: This replaces the oil and makes the pancakes so moist.
- Potato starch: This replaces the eggs and gives serious fluff to these pancakes.
- Ground flaxseed
- Baking powder
- Maple syrup
- Lite canned coconut milk: This also aids in moisture and fluffy pancakes so we don’t have to use any oil.
- Vanilla extract
HOW TO MAKE VEGAN BLUEBERRY PANCAKES
Step 1: First, add the spelt flour, almond flour (my favorite brand is Nature’s Eats), potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk really well.
Step 2: Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Whisk everything together just until smooth and combined and all the flour is mixed in. The batter should be fairly thick and smooth, but still slightly pourable, not real runny, otherwise you will end up with flat pancakes.
Step 3: Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.
Step 4: Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Serve with hot maple syrup. YUM.
Frozen blueberries that are coated with flour so they don’t bleed the dough and turn it an ugly color.
I typically only share gluten-free recipes here but my hubby has been vegan for awhile now and eats so much healthier, that he does fine with gluten now. Also, spelt flour has less gluten than traditional wheat flour. It also makes for some insanely soft and moist pancakes! These vegan spelt blueberry pancakes are whole grain and so healthy.
Would you look at hard darn fluffy these are…and cooked through. I don’t think there is anything more gross than a vegan pancake that is still raw in the center.
These truly are the best Fluffy Vegan Blueberry Pancakes!
MORE VEGAN GLUTEN-FREE PANCAKES RECIPES
- Vegan Gluten-free Sweet Potato Pancakes
- Vegan Gluten-free Buttermilk Pancakes
- Low-fat Vegan Gluten-free Pancakes
- Peanut Butter Chocolate Chip Cookie Pancakes
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Fluffy Vegan Blueberry Pancakes (Oil-free!)
Ingredients
- 1 cup (140g) spelt (I use Arrowhead Mills Organic Spelt, love it, Spelt is NOT gluten-free fyi)
- 1/4 cup (36g) superfine blanched almond flour
- 1 tablespoon (10g) potato starch
- 2 teaspoons (10g) baking powder
- 1 tablespoon (9g) ground flaxseed
- heaping 1/4 teaspoon fine sea salt
- 1 cup up to 2 tablespoons more (240g to 270g, if needed of "lite" canned coconut milk
- 2 tablespoons (40g) pure maple syrup
- 2 teaspoons (10g) vanilla extract
- Optional add-ins: 1/2 cup blueberries or 1/4 cup chocolate chips
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- I use this pancake griddle, requires NO spray!
Instructions
- To a large bowl, add the spelt flour, almond flour, potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk well until no lumps remain.
- Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Gently whisk everything together just until smooth being careful not to over mix. The batter should be fairly thick and smooth, but still slightly pourable. If it's overly thick, add up to 2 more tablespoons of milk.
- Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.
- Meanwhile, if making them blueberry (I used frozen) remove them from the freezer and toss them with 2 teaspoons spelt flour to coat them, so it doesn't turn your batter an ugly color. Not needed for fresh. Be sure to shake the excess flour off through a strainer before adding them to your batter.
- If using a pancake griddle, no need to spray at all, but if using a frying pan, you will need to spray with nonstick for each pancake. Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Repeat.
Notes
- ALMOND FLOUR: The reason for almond flour here is to give moisture and replace oil. It makes these rich and moist without using oil. If allergic, I would suggest subbing with finely ground sunflower seeds or another finely ground nut or seed flour.
- POTATO STARCH: Potato starch helps to make these really fluffy so that they are cooked through in the middle and you don't end up with gummy/wet middles like so many vegan pancake recipes can be. This is the best starch for vegan pancakes. I order mine off Amazon (linked above) and it arrives within 1-2 days. I have not tested it, but if you absolutely cannot use it, I would suggest trying cornstarch for the same weight amount (10g) which is a heaping tablespoon. They will be a tad less fluffy and soft with the cornstarch.
Nutrition
How you start a Monday???? I want to start every day with pancakes! They look fantastic. Spelt is my favourite baking ingredient. It gives such a lovely nutty flavour and makes the crumb so soft whether it be in pancakes, waffles, cake or muffins.
I agree, it yields such soft results! I loved these so much. Thank you so much!
I recently started to like pancakes. But my kids love pancakes. I showed this to my daughter and she said let’s go mom lets make this right now! :-). So we are going to do now. Thanks for recipe.
They look super fluffy and I love what you do with the blueberries
Those look so thick and fluffy and heavenly and I want them right now! 😀 The idea of blanching almond flour to make it a better oil replacement is amazing! I always stuck to nut butter for oil-free pancakes but this sounds great <3
Thank you so much Lucie!! It worked out just perfectly 🙂
Blueberry pancakes are the best! I love using spelt flour in baking…though I’ve never tried them in pancakes. Time to change that! They look great!!
I don’t know what it is about spelt, but it makes amazing tall pancakes like this – love it!
Thanks Alisa! I love spelt too, my little trick is adding starch to the spelt since spelt alone doesn’t work as well. All about those liquid to flour ratios too 🙂
Thanks for sharing your updated story. I removed everything from our home (9yrs ago) as well pertaining to my son’s food allergies which sent him into anaphylaxis. He did lots of detoxing, gut rebuilding and recently went through a 6mo daily trial of slowly integrating dairy into his diet and today he has to have 1 C. of milk a night but can incorporate a little more during the day if need be. We are also working on introducing egg.
Although we went Vegan, my main goal is always to keep my kids safe so now I will use these ingredients from time to time to keep it in his system which prevents reaction. I completely understand where you are coming from!
Glad to hear that your diet helped improve your husband’s health and excited for your new cooking adventures.
Thanks for sharing Nicole! Allergies can be so scary!
Those are indeed fluffy pancakes. They look great! Blueberries are my favorite thing to add to pancakes.
Oh my gosh, these look so fluffy and delicious!
Thanks sweet lady!
Omg ! I love these soft delicious moist, healthy pancakes! I can’t wait to make these again this week !!
Thank you so much Tiffany! I’m so glad you loved them! Loved your pic on Facebook too!
These are seriously the BEST looking blueberry pancakes I’ve ever seen…no joke. And how genius is that to coat the blueberries in a little flour! Never would have thought to do that. I think that’s incredible about your husband – being able to reintroduce foods that were a huge no-no is wonderful. Proof that all of this healthy eating has healed his body, his system. Eh, he’s not missing out too much with those other foods though 😉 I remember being allergic to tomatoes, some beans, garlic, bananas, peanuts and a list of other things, but when I ate healthier and cleansed my body, I was able to eat all of those foods again! Anyways, I know i can’t eat these pancakes, but i wanted to let you know that they look and sound wonderful! I used to LOVE spelt! xo
You are SO SWEET Mandy, what a compliment! I’m so glad you love these pics and think these are the best ones you’ve seen, I’m so honored you would say that. I know they aren’t perfectly round, but I actually kind of love the rustic look of them and I was going for a bright and sunny morning, just served breakfast, effect! 🙂
Isn’t it amazing how we can eat food again that we couldn’t before after going plant-based and healing our systems?! It’s truly amazing!
Can any other starch be used in place of potato starch?
Thanks <3
Hi Monika! Yes, you can try cornstarch instead, but please keep in mind, they will be slightly less fluffy and you may need to cook them a little slower/longer for them to cook through. I always use potato starch for the most part in my pancakes because they yield a fluffier result than cornstarch. But should still work. Let me know how they turn out!
Fluffy is totally an understatement here.
I do love me some fluffy fluff fluff! 😉
Haha, thanks so much Gigi! Major fluff going on for sure!
Oh DEAREST, WONDERFUL, AMAZINGLY CREATIVE AND TALENTED Brandi . . . Yes, it’s just me, your “loquacious”, “verbose” and DYE-HARD BIGGEST FAN!!!!…..I am simply AWESTRUCK (once again, as always!!) at this incredible-looking recipe……just one more example of your unbelievable skills and natural abilities. I still can’t get around well enough to cook, shop, etc. (due to my osteoarthritic knees)….heck, I can’t even DRIVE right now! And besides, I need to get several ingredients for these pancakes which I don’t have on hand, and I REFUSE to try to substitute, because, sweet pea, I TOTALLY BELIEVE YOU when you say you’ve tested and re-tested your recipes and you don’t present the final recipe here until you KNOW it is absolutely perfect according to your highest standards. So many of your philosophies of cooking and sharing your recipes are how I feel about my own creations (which virtually NOBODY knows about yet!…although, someday, hopefully, in the not TOOO distant future, I’ll be able to change that!)…..You are so INCREDIBLY SPECIFIC in your recipes, and that is one more thing I do with my own recipe creations, and, amazingly, “TA, TA-TA, TA-TA-TA, TAAAAAAAAAAA!!!!!”…….YOU WEIGH many of your ingredients too!!!!!! (oh, how I LOVE that!!!)…..which is PRECISELY what I’ve been myself doing for years, whether it’s my own recipes I’ve created or other people’s recipes which I always adapt if they only give measurements. (I measure their ingredients as best I can and then I WEIGHT them all, then write down those weights IN PLACE of the measurements, so that I can REPEATEDLY (and much faster/easier/accurately) make those recipes I love, again and again. Personally, I don’t really understand why ALL cooks, whether experienced or not, professional or not, don’t just invest in a decently accurate kitchen food scale and NEVER measure most recipe ingredients EVER AGAIN!! They’ve been doing it FOREVER in Europe, as I’m sure you probably know….And WHY???….because it is SOOOOO much easier and faster than all those measuring cups and spoons, etc. (not to mention CLEAN-UP time involved in measuring!). Of course, as you often point out in your recipes, the MAIN thing is that it is so much more ACCURATE to weigh most of the ingredients in a recipe….it kills me when I read a recipe and it says “a small onion” or “2 cloves of garlic”, or “the juice of 1 lemon” or “a cup of flour”…..yeah, SOMETIMES it doesn’t make a heck of a lot of difference in the outcome of a recipe, but for ME (and I’d say for you too, most often!), my recipes are so specific and the EXCELLENT outcome is so absolutely DEPENDENT upon PRECISE amounts of most ingredients, that it would be MURDEROUS of my recipes to just give plain ol’ measurements. And if all of THAT were not enough, the other thing about weighing vs. measuring, at least for ME, is that when I create a recipe and it is PERFECT (for me AND for most people who try it!), I WANT THAT RECIPE TO BE EXACTLY THE SAME EACH AND EVERY TIME I MAKE THAT RECIPE, and I want it to turn out EXACTLY the same for anybody ELSE who follows my recipe as well…..if you WEIGH ingredients, it’s pretty much a guarantee that that will be the result…..In short, weighing my ingredients in my recipes makes them 100% DEPENDABLE, and I really LOVE that, for my own personal cooking and for those who may follow my recipes (some day, when I get it all together!!). So I am ESPECIALLY appreciative, Brandi, of your giving ingredient weights, as well as your very precise and beautifully descriptive and CRYSTAL CLEAR instructions……I REEEEEEEALLY REEEEEEEEALLY REEEEEEEEALLY love all that about your recipes. So, once again, even though I’m not able (yet!!!!!!) to prepare your recipes, including this latest SPECTACULARLY LUSCIOUS LOOKING ONE (oh, man, do I ever LOVE the looks of those blueberry pancakes and I’m CRRAAAAAAVING them right now!!!!), I am “PRE-RATING” it with 5-stars…..Well, SHOOT, darlin’….if I could give it 10 stars, even without trying it yet, I surely would!! Well, now, what to do, what to do, since I’m craving them but cannot have them…..well, the only solution left for me at this moment is to put a few blueberries on a slice of Ezekiel 4:9 Sesame toast (my favorite commercial healthier bread!), pour a little pure maple syrup on top and gobble it up!! (Yeah, I know, it’s a DARN POOR SUBSTITUTE!!!….but, sometimes ya just gotta do what ya gotta do!!….hahaha!!)……..Thank you again, Brandi, for ALL that you are doing for us!…..your grateful and devoted fan………”Ol’ motor-mouth Lindsay”…..(a.k.a. Daryl)….
Ok Daryl, you go down in history as my longest, most expressive reader, hahaha! I’m so glad you love the recipes and weight measurements and these pancakes. You are way, way too kind to me to take such time to write such long comments all the time. Thank you for being so entertaining, haha!
Well, after all, I AM an entertainer! (Seriously, have done it for a living the past 20 years, although I’m now technically retired, but still do gigs WHENEVER I can get around…hopefully LOTS more in the future, after I get my knees “fixed”!)……I know I write toooooooooo much. However, Brandi, it’s not being “kind”, but purely HONEST because you ABSOLUTELY deserve every last accolade I, and anyone else can send your way. You’re nothing short of STUPENDOUS!!!……(and once I actually TRY your recipes, the accolades will TRIPLE, I am certain!….hahaha….uh-oh, now I guess I AM exaggerating, but just a teeeeeeny bit.)
OK….that’s all….no, REALLY!…………………….(at least for now…..hahaha!)
PS: Notice how (relatively) SHORT this message is!!…..SEE THERE??…..I really CAN write short messages!
Hi Brandi, thank you for the delicious looking recipe! I don’t have potato starch — would arrowroot starch work? Thank you! Sherry
Hi Sherry! I would use cornstarch instead, it will make the pancakes possibly a tad less fluffy, but should still work. Please let me know after you try them 🙂
Perfect! Thanks so much!
I love spelt too! We eat a lot of gluten free stuff, but mainly we stick to whole grains whether they are gluten free whole grains or those with gluten, like this. Love how nice and fluffy they look, nothing worse than a raw pancake. GAG me!!! I’ll be over Saturday then, let’s say around 9??
Yes, us too! Whole wheat flour I can certainly eat sometimes, but it isn’t my friend afterwards with digestion. So, spelt is my better bud 🙂 Hahaha, I know right, I want my pancakes COOKED, otherwise I’d just eat the batter with a spoon and forget cooking them at all, lol!
I’m luckily ok with whole grains, but I love spelt and many whole gluten free grains!
Ohhhh my!! FLUFFFYYY is right. These look insane, and I love the trick with the frozen blueberries!
Thank you so much Brittany! I can’t take credit for that trick, I first saw Giada do it on tv years ago, lol!
They look amazing! I love spelt flour too and always have it in the pantry. Your husband’s story is truly incredible!
Thank you so very much Jenn! I do too, love the taste so much more than spelt and it’s result in baking!
Wow these look incredible. I don’t think I would be comfortable trying gluten in any form but I do enjoy looking at vegan food porn so thanks for the eye candy 😉 And I must say, I know I don’t know you but I think you must be an amazing, strong and smart woman. You changed your diet and your husband’s in order to cure him. Honestly not many people would do that. Many people would just throw there hands in the air and say oh well it’s out of my control. I respect what you did. I am very happy to hear how much better your husband is doing. That’s amazing 😀 I also came to vegans for health reasons and it quite literally saved my life but it ended up turning into so much more for me when I educated myself about the animal industry and how much damage this industry is doing to our planet. So I became a strongly ethical vegan in the process. While I don’t have children myself (not sure I ever want any) I still want there to leave a planet for future generations. And besides this planet is the only home we have and it quite literally breaks my heart what we are doing. People don’t realize what we are doing in the end is harming us and all life on earth. The amazing thing you did for your husband in turn did so much good for the animals and the planet. You will leave a better planet for your beautiful daughter and that’s the best gift you could give her. Anyway sorry for the long rant but you are amazing and you are doing great things. Much respect to you.
Thank you so much Christina for such a kind and thoughtful comment! I’m glad you like these, but I understand about the gluten! I have all other gluten-free pancakes on my blog 🙂 I completely understand, we started out for health reasons too, but my motivation now is the animals. I think about them each and every single day. What we choose to eat, wear, use on our hair, skin, etc. is all a choice to move away from animal cruelty. It’s so devastating what animals are put through every second of their lives, all because of greedy corporations wanting to make money. Animal lab testing for products is disgusting and not necessary. All of it is very disturbing, so I just keep focused on my goal with this blog to continue to open people’s eyes and hearts….and mouths to eat, haha 🙂
Thank you again for your kind words, I really appreciate them.
Yes I 10,000% agree with you. One of my major motivations is the animals as well. I wish I could save them all.
Weird my little symbol thing was different in that last comment I must have typed my email wrong ?
I think it changes on it’s own, I’m not sure 🙂
This is a fabulous recipe! I tolerate spelt much better than regular wheat, and I also have had the same experience with Kamut and farro. I realized it’s the likely the hybridization of the wheat (durum) that’s causing the issue. I haven’t tried spelt flour yet, though, so I will have to give these a try!:)
So sweet, thank you Heather! I think you would love these then. You sound just like me with wheat! Let me know if you try them!
Those look fantastic, Brandi! So colorful and bright pictures! I absolutely love pancakes and have a recipe with light buckwheat flour so fantastic and easy to make. Oh Blueberries, we are on the same page I dizzle my pancakes with a blueberry sauce, and blueberries are one of my favourite fruits, so amazing that you use them here as well. Love that you give your readers more topping options, like chocolate chips, nuts. This is the way I really adore my pancakes so I had not only a blueberry sauce on top and use a peanut butter sauce as well for more variety. Fantastic post as always.
So glad you love the photos, thank you Florian! I have many pancake recipes on my blog, so I’m right there with you on the pancake love, haha! Thank you so much for your kind words!
I was a little shocked to see spelt flour in the title, but I’m so happy that you are mixing it up and even happier that your husband is doing so well now, that is truly amazing! Spelt flour is great, that’s where I plan to start when I feel that i am at a point where I can start reintroducing gluten. Plus you have so any GF pancakes around here now people have all sorts of options. And i totally agree, GF flours are much softer and milder tasting than whole wheat, that stuff can have a really weird flavor that can ruin soft fluffy pillow-like pancakes <3 Blueberry pancakes are my favorite, this is making me so hungry over here! Oh my goodness that stack! They look absolutely delicious. And the flour on the blueberries trick is great, but I have to disagree that purple streaked pancakes would be ugly 😀 haha
Haha, but they don’t leave pretty purple streaks! It ends up turning the batter grey-ish and looking like cement, lol! Yuck! and yes, with how many readers I have that CAN have gluten, and we can too, it only makes sense to introduce a recipe every now and then using spelt. These turned out so incredibly soft that I just couldn’t resist sharing the recipe! Not to mention, they are relatively low-fat!
Thank you so much for the compliment Natalie!
Spelt is “low gluten” and still a lovely flour I would totally use if I could! Haha!
But pancakes…ah 😉 Weekend essential! And blubs, always!!! I would be lost without pancakes every weekend!
yes, it’s lower but I know totally still gluten, which is why I noted that in the recipe so people don’t get confused! 🙂
Thanks for sharing this one! Can the almond flour be replaced with any other flour (I have a nut allergy)?
Hi Irene! My only recommendation would be to use ground up sunflower kernels into a “flour”. The almond flour is important because it gives moisture to these pancakes since there is no oil. I have not tested it with the sunflower but it would be the best sub and what I’ve tried in the past with subbing almond flour. Just keep in mind, that it’s impossible to get the sunflower kernels as finely ground as the blanched almond flour, so really make sure to pack it in the cup and use the same weight measurement. Your pancakes may not be as fluffy either, so maybe just a tad less milk may be necessary. Please let me know if you try it that way, I’d love to know!
You know I also recommended to another reader who needs extreme low fat to sub the almond flour with 2 tbsp ground flaxseed…so that would be 3 total. I have NOT tried this personally, but I think it should work. I would suggest trying that and letting me know how it turns out! May have a somewhat noticeable flax taste, but nothing that wouldn’t be camouflaged by some juicy blueberries or chocolate chips 🙂
Oh my….I can smell the sweet aroma of these all the way cross country!
I’m in a cold smoothie phase in my morning meals right now and these are just tooooo tempting
to read about.
Don’t you just get frustrated beyond belief that everyone doesn’t understand how powerful the effects
of food on our bodies is? Good and Bad foods of course. I hate it some days having to keep my mouth shut
when I hear someone struggling with this medicine or that crazy cure when they could really change their lives if they would simply eat right?
Hate that. And congrats to your hubby for having such a smart, loving wife Brandi.
Men seem to be so stuck on just eating junk to get filled up and then paying for their faults so drastically with bad health. Glad you can help him out with his struggles and pain so effectively.
Take good care down there,
Angela
I would just love to try this recipe, but won’t spray non-stick of any kind. What type of griddle did your husband buy you? I bought a non-stick ceramic griddle and returned it because it simply did not work.
Hi Julie! Here is the griddle that my husband bought me. I’ve only had it a little over a month and have only used it on the weekends, so far I love it, but haven’t had it long enough to know it’s long term effectiveness. Based on the reviews, it doesn’t have the best long term ratings. I have noticed mine is forming brown marks from the heating element beneath. That doesn’t really bother me but it seems to heat completely evenly….some pancakes cook faster than others. It is very inexpensive, so I guess you get what you pay for. I was looking around and the 2nd link seems to have much better reviews and that is probably what I’m going to purchase once this one “dies”, lol.
The one my hubby bought: http://amzn.to/23FuXdu
The one I plan to buy next: http://amzn.to/1nBe0QJ
Thank you so much sweet Angela!! It truly is amazing what food can do, huh?! Heal us or break us. Lifetime of struggle of digestion for me and over a decade of pain for my husband all GONE from going plant-based. I still can’t believe it sometimes. I’m just so grateful to have found the answer for us. xx
Excellent! Just finished breakie… 1/2 batch as I could easily eat a full batch and still be hungry but the full amount comes to just a bit shy of 2 days calories for me 🙂
Cha-cha-cha-changes–> I used 2 Tbs ground flax instead of the almond flour which caused them to hold a lot more liquid. Needed a full 1/4 cup extra coconut milk and I needed to cook them very slowly (lowish temp) to get them done in the center. Not sure if this was part of that effect but I also used corn starch instead of potato starch.
I loved the flavor and consistency though for me they were so sweet it would have been overkill to put maple syrup or apple sauce on them; the are already sweet enough for me to be a dessert item. Just shows ta go ya how taste buds differ.
Thank you for posting this recipe! A keeper for sure. Just for fun I might try it using buckwheat flour for gluten free and see how that comes out. Maybe next week…
Hi Geoffrey! Yay, so glad you loved them AND I’m so glad you asked about subs on Facebook since you can’t do the almond flour or potato starch. I’m glad that my sub suggestion of extra flax worked out and you enjoyed them! But yes, as I noted, the cornstarch and extra flaxseed would change the texture, but cooking them slowly definitely helps. Sounds like next time 1 tbsp of extra flaxseed would be plenty instead of 2 (so therefor you would only need 2 Tbsp total). It will probably cook faster that way and yes, the cornstarch I’ve found does not make them as perfectly fluffy as the potato starch, which is why I always use it in my pancakes now.
Anyways, I’m glad that you still loved them!
So sweet of you, thank you so much Angela!! Yes, it’s truly amazing what food can do for us or against us. I’m just so happy to have discovered the truth!! It’s made our lives infinitely better!