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Vegan Blueberry Pancakes

Vegan Blueberry Pancakes

 

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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