| KCAL | PRO | CARB | FAT | FIBER |
| 319.7 | 9.5g | 51.1g | 7.2g | 7.4g |
Makes 3 portions |
| Wholemeal Flour 200g or 7oz |
| Almond Milk 200ml or 6.7fl oz |
| Blueberries 125g or 4.5 oz |
| Soy Yogurt 3 tbsp, vanilla |
| Maple Syrup 3 tsp |
| Milled Flaxseed 1 tbsp |
| Salt 1 pinch |
| Apple Cider 1 tsp |
| Coconut Oil 1 tsp |
| Olive Oil 1 tsp |
| Baking Powder 1 tsp |
| Baking Soda 1/4 tsp |
Method |
| In a small bowl, mix ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. In another bowl, mix unsweetened almond milk with cider vinegar. Set aside for 5 minutes to curdle. |
| In a large mixing bowl, combine wholemeal flour, sweetener, baking powder, bicarbonate of soda, and sea salt. |
| Add the thickened flax mixture and melted coconut oil to the almond milk mixture. Stir well. |
| Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. |
| Place a non-stick skillet over medium heat and lightly grease it with olive oil. |
| Ladle some batter onto a hot pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
| Stack the pancakes on serving plates. Top with extra blueberries, a dollop of organic soya yogurt, and a drizzle of maple syrup. |
These vegan pancakes are made with wholesome ingredients like wholemeal flour and flaxseed, and they are perfect for a hearty and nutritious breakfast. The blueberries add a burst of flavor, while the organic soya yogurt and maple syrup provide additional richness and sweetness.
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