Vegan Blueberry Pancakes
These vegan bluebery pancakes make a delicious vegan breakfast made with blueberries and flax seed to help get your Omega-3s with panache!
Servings 10
Calories 150kcal
Ingredients
- 1 flax egg
- 2¼ cups all-purpose flour
- 1 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 1½ cups plant-based milk soy, almond, etc
- 1 tablespoon apple cider vinegar
- 3 tablespoons vegan butter, melted
- 1 cup fresh or thawed frozen blueberries
- Serve with maple syrup
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl combine the plant-based milk, apple cider vinegar, flax egg, and vegan butter. Whisk together.
- Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It's ok if there are a few small lumps in the batter. Let the batter sit for 5 to 10 minutes.
- Heat a griddle over medium-high heat. Spray with vegetable spray, and pour the batter in 1/4 cup rounds in the heated pan. Top pancakes with frozen or fresh blueberries.
- Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes or the bottom side turns golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown.
- Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
- Serve with vegan butter, fresh fruit, and maple syrup.
Nutrition
Calories: 150kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 1.4mg | Calcium: 102mg | Iron: 1.6mg