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Healthy Blueberry Pancakesmade with whole wheat flour, naturally sweetened and vegan! The best thick pancake recipe I’ve ever made, filled with bursting blueberries and perfectly sweet. Great for weekend brunch!
Scale
Ingredients
- 1banana, mashed
- 2汤匙maple syrup
- 2flax eggs, 2 tablespoons of ground flax seed +6汤匙of water
- 3/4 cupunsweetened almond milk
- 1 teaspoonvanilla extract
- 2汤匙of coconut oil, melted
- 2 cupswhite whole wheat flour
- 2 teaspoonsbaking powder
- 1/2 teaspoonground cinnamon
- 1/4 teaspoonsalt
- 1 cupfresh blueberries
Instructions
- To a large bowl add mashed banana, maple syrup, flax eggs, almond milk, vanilla extract and coconut oil. Using a spatula mix together.
- Add dry ingredients to the bowl and stir to combine everything.
- Gently fold in the blueberries to the batter.
- Heat a large skillet to medium high heat.
- Spray skillet with cooking or rub down with coconut oil.
- Pour about 1/3 cup of batter onto the hot skillet and spread it flat(the batter is pretty thick). Cook until you see little bubbles on top and the edges starting to firm up, about 2-3 minutes. Flip and cook for another 1-2 minutes until the pancakes are cooked through.
- Serve with maple syrup on top.
Nutrition
- Serving Size:2 pancakes
- Calories:279
- Sugar:11 g
- Sodium:171 mg
- Fat:7 g
- Saturated Fat:5 g
- Carbohydrates:45 g
- Fiber:7 g
- Protein:7 g
- Cholesterol:0 g
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