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Vegan Blueberry Pancakes
Guiding Stars
Servings:
1 (309 g) as an appetizerPrep Time:
25 minutesCook Time:
20 minutes
Ingredients
These nutritious pancakes are the perfect way to wake up in the morning, but toppings are always the danger. Instead of syrup, try topped with a helping of lightly cooked fruit or plain yogurt sweetened with fruit.
1 T. flaxseed meal, soaked in 2 T. water
1 T. canola oil
1/2 c. unsweetened almond milk
1 T. agave nectar
1 t. baking powder
1/2 t. baking soda
pinch salt
1/2 t. pure vanilla extract
1/2 c. white whole wheat flour
1/4 c. blueberries
Directions
1. Preheat a large, non-stick skillet.
2. Soak flaxseed and water for 5 minutes. Add remaining wet ingredients and whisk to combine.
3. Add dry ingredients and stir until just combined. Fold in blueberries and let batter rest for 10 minutes if you have the time.
4. Pour 1/4 cup of the batter onto the skillet. Flip when bubbles appear in the middle and the edges are starting to dry. Cook through and serve hot.
Nutrition
| Nutritional Facts | |
| Servings | 1 (309 g) |
| Base Nutrients | |
| Calories | 478 kcal (24%) |
| Calories from Fat | 181 kcal (0%) |
| Total Fat | 20 g (31%) |
| Saturated Fat | 2 g (8%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 1237 mg (52%) |
| Total Carbohydrates | 69 g (23%) |
| Dietary Fiber | 9 g (37%) |
| Protein | 10 g (17%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 7 mg (8%) |
| Minerals | |
| Calcium | 639 mg (49%) |
| Iron | 4 mg (21%) |
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