Vegan Blueberry Pancakes (Nightshade-Free Recipe Analysis)
Light and fluffy vegan blueberry pancakes. Super easythat is ideal for a vegan breakfast served with whipped coconut cream, extra blueberries and maple syrup.
Full recipe at lovingitvegan.com
1 and 1/4 cups (156g) All Purpose Flour
156 g (156g) All Purpose Flour
BLEACHED WHEAT FLOUR MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
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3 Tbsp Sugar
3 tbsp (38g) Sugars, Granulated
1 Tbsp Baking Powder
1 tbsp (15g) Leavening Agents, Baking Powder, Low-sodium
1/4 tsp Salt
0.25 tsp (1.5g) Salt, Table
3/4 cup (180ml) Soy Milk (or other non-dairy milk)
0.75 cup (183g) Milk, Imitation, Non-soy
1 Flax Egg
1 tbsp, whole (10g) Seeds, Flaxseed
1 Tbsp Coconut Oil
1 tbsp (14g) Oil, Coconut
2 oz (56g) Fresh Blueberries (plus extra for serving)
2 oz (57g) Blueberries, Raw