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vegan blueberry pancakes

Vegan Blueberry Pancakes

  • Author: Jess
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 mins
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

Description

The BEST EVER light & fluffy vegan blueberry pancakes. Seriously.


Ingredients

Scale

Instructions

  1. Mix the flour, baking powder, salt and sweetener together in a bowl.
  2. In a separate bowl, whisk the almond milk, coconut oil and flax egg together.
  3. Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!
  4. Next gently stir in the blueberries.
  5. Let the batter rest for 5 minutes.
  6. Heat some coconut oil in a large skillet on medium heat.
  7. Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.
  8. Flip and cook for 1 minute on the other side.
  9. Repeat until all the pancakes are made


Notes

To make a flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of water. Let sit for 5 minutes to allow it to gel.

If you’re using a gluten-free flour blend, check to see if it contains xantham gum. If it doesn’t, you will want to add 1/2 tsp of xantham gum to the mix to help make the pancakes fluffy.

Don’t overmix your batter! It’s ok if there are a few clumps in it. Overmixing will lead to tough dense pancakes.


Nutrition

  • Serving Size: 1 serving
  • Calories: 383
  • Sugar: 12g
  • Fat: 8g
  • Saturated Fat: 6g
  • Carbohydrates: 60g
  • Fiber: 5g
  • Protein: 7.7g

Keywords: vegan pancakes, blueberry pancakes, healthy pancakes