Vegan blueberry pancakes
<p>The BEST EVER light & fluffy vegan blueberry pancakes. Seriously.</p>
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 cup almond milk
- 1 tbsp coconut oil melted
- 1 1/2 tbsp baking powder
- 1 cup sprouted spelt flour (or gluten-free flour blend,
- 1/4 tspâ salt
- 1 tbsp sticky sweetenerâ of choice (i use maple syrup)
- 1 tbsp ground flax seeds mixed in 3 tbsp water)
- 2 handfuls of blueberries
- extra coconut oil to grease the pan
- Carbohydrate 10.234875 g
- Cholesterol 9.8 mg
- Fat 9.0203125 g
- Fiber 0 g
- Protein 7.09275 g
- Saturated Fat 7.27390625 g
- Serving Size 1 1 serving (221g)
- Sodium 205.49375 mg
- Sugar 10.234875 g
- Trans Fat 0.5083875 g
- Calories 147 calories
Mix the flour, baking powder, salt and sweetener together in a bowl. In a separate bowl, whisk the almond milk, coconut oil and flax egg together. Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix! Next gently stir in the blueberries. Let the batter rest for 5 minutes. Heat some coconut oil in a large skillet on medium heat. Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form. Flip and cook for 1 minute on the other side. Repeat until all the pancakes are made
