Healthy Vegan Blueberry Pancakes
User Reviews
4.9
39 reviews
Excellent
Healthy Vegan Blueberry Pancakes
Report
Vegan blueberry pancakes are fluffy, thick, sugar free and absolutely scrumptious.
Share:
Ingredients
- 1.5 cups soy milk
- 1.5 teaspoons apple cider vinegar
- 1 cup rolled oats gluten free if preferred
- 2 tablespoons chia seeds
- 2 tablespoons hemp hearts
- ⅓ cup chickpea flour also known as garbanzo flour
- 2 teaspoons baking powder
- 1 cup fresh blueberries
Add to Shopping List
Instructions
- Heat your non stick griddle over medium heat. Then add the soy milk and apple cider vinegar to a small bowl and set aside to let it curdle.
- Meanwhile, add the oats, hemp hearts and chia seeds to a blender and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer to a large mixing bowl and add the chickpea flour and baking powder and whisk to combine.
- By now your milk should be curdled, so pour that into the bowl of flour and mix until combined without over mixing. Gently fold in the blueberries.
- Ladle your batter on your preheated griddle, making pancakes roughly 4 inches in diameter. You may gently press the pancakes down to help it spread a little as the batter will not be very runny. However, do not spread too much as these taste best a little thick and fluffy.
- Cook for 4-5 minutes until golden and flip and cook for another 3-4 more minutes, until cooked through.
- Serve with more fresh blueberries, raspberries, coconut shreds, chocolate chips, nuts, or maple syrup.
Equipments used:
Notes
- Leftovers keep refrigerated for 3-4 days or freeze in zip-top bags or a freezer-safe container for up to 3 months. Reheat in the toaster for quick and easy breakfasts.
- Make sure your baking powder is active. If it's been sitting in your pantry, opened, for more than 6 months, it may start to lose its effectiveness.
- The oats and seeds don't need to be perfectly blended. If there are some flaky bits that won't grind down, your pancakes will still come out perfectly.
- No need to overmix your pancake batter. If there are a few lumps, that's perfectly fine. Just mix until combined and no floury bits remain.
- Use medium heat for even cooking. High heat will cook the outside too quickly, resulting in undercooked middles. But make sure it's preheated so your pancakes don't stick!
Nutrition Information
Show Details
Serving
1pancake
Calories
120cal
(6%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
4g
(6%)
Polyunsaturated Fat
3g
Sodium
127mg
(5%)
Potassium
161mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
127IU
(3%)
Vitamin C
2mg
(2%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 120cal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 127mg | 5% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
