Flourless Vegan Blueberry Lemon Pancakes
Try this Flourless Vegan Blueberry Lemon Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 tablespoons coconut oil melted & cooled
- 2 cups oat flour (i have not tested this with other flour
- 1/4 cup lemon lime zevia
- 3/4 cup unsweetened almond milk (another milk works too)
- 1 chia or flax egg (you can use regular egg too instructions below)
- 1/3 upcleaned organic blueberries
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 3.4 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 2.941 g
- Serving Size 1 1 pancake (3g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.2006 g
- Calories 29 calories
Make chia egg by combining 1 tablespoon ground chia (NOT chia seed), 3 tablespoons water and mix in a small bowl and let it sit for 5 minutes or until it takes on a goopy texture similar to raw egg yolkIn medium bowl, mix together pancake ingredients and let sit for a few minutes to thickenGrease a medium skillet with coconut oil or butterHeat to medium-high and make sure the skillet or pan is well greasedPlace 2 tablespoons of batter onto the skillet per pancakeAfter cooking 2-3 minutes (the pancakes will start to bubble a little on the one side), flip pancake and cook for another 2-3 minutesFinally, enjoy with syrup, nut butter and fresh fruit!
