Vegan Blueberry Pancakes
Easy to make, bursting with flavour, and extra thick, these fluffy vegan blueberry pancakes are the kind of breakfast that makes you look forward to waking up. Enjoy them warm, topped with fresh berries, and drizzled with maple syrup.
ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons sugar
- 1 flax egg
- ¾ cup plant-based milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen)
- Coconut oil (for greasing)
instructions
- Combine flour, baking powder, salt and sugar in a large bowl, and mix well.
- In a separate bowl, mix the flax egg (1 tablespoon flax meal + 3 tablespoons water), almond milk, melted coconut oil and vanilla.
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. Gently fold in the blueberries. If the batter is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
- Heat a non-stick pan over a low-medium heat and coat it with coconut oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- Cook until the first side is golden brown, and the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly, and repeat until you run out of batter.
nutrition
Nutrition Facts
Vegan Blueberry Pancakes
Amount per Serving
Calories
141
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Cholesterol
0
mg
0
%
Sodium
43
mg
2
%
Potassium
189
mg
5
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
15
IU
0
%
Vitamin C
2.4
mg
3
%
Calcium
103
mg
10
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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