Vegan Blueberry Pancakes with Almond Flour & Coconut Cream
This recipe is organic, plant-based, and gluten-free.
Equipment
Ingredients
- 2 cups almond flour.
- 3/4 cup blueberries.
- 1/2 tsp stevia extract.
- 3 tbsp date sugar.
- 1 ½ tbsp baking powder.
- 1/2 tsp baking soda.
- 1 tsp pink salt.
- 1 ½ cups plant milk.
- 6 tbsp vegan butter (melted)
- 2 chia eggs.
- 1/2 tsp apple cider vinegar.
- 1 tsp vanilla extract.
- 1/2 cup walnuts.
- 1 cup vegan whipped topping.
- 1 cup maple syrup.
Instructions
- Mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together, not overmixing. Adjust with more liquid if it's too thick or more flour if it's not thick enough.
- Spoon about a half cup or whatever size pancake you prefer onto a preheated skillet or pancake pan.
- Cook the cakes on mid to lower heat until the top starts producing little bubbles, lifting and checking the underside to make sure it’s not getting overcooked.
- From there just flip and continue, and careful not to punish the spatula. ‘Flat as a pancake’ does not mean ‘crushed.’
- The trick is in ensuring the inside is done with no wet batter, yet achieving that without overcooking or annihilating the outer layers.
- Close monitoring, timely flipping, and heat adjustments are key.
- After that, you’re done.
- Stack and serve with syrup, whipped topping, nuts, fresh berries, or anything you prefer.
Nutrition
Calories: 210kcal
Tried this recipe?Let us know how it was!
As an Amazon Associate, we earn commissions from qualifying purchases.