Vegan Blueberry Coconut Pancakes Recipe
Recipe By Running on Real Food
These hearty whole-wheat pancakes are full of flavour and oh, so fluffy. Theyre best made during berry season when you can load them up with fresh blueberries but frozen works too, so feel free to make them year round.
3.5
30 Rating -
Rate
Eggdiet
15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Blueberry Coconut Pancakes Recipe
- 1/2 Flax egg
- 1/2 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.13 cup Unsweetened shredded coconut
- 0.13 teaspoon Salt
- 1 tablespoon Maple syrup
- 1/2 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar or lemon juice, optional
- 1/4 cup More fresh or frozen blueberries
Nutrition
value
value
987
calories per serving
62 g Fat28 g Protein78 g Carbs22 g FiberOther
Current Totals
- Fat62g
- Protein28g
- Carbs78g
- Fiber22g
MacroNutrients
- Carbs78g
- Protein28g
- Fiber22g
Fats
- Fat62g
Vitamins & Minerals
- Calcium260mg
- Iron7mg
- Vitamin A62mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B971mcg
- Vitamin B12< 1mcg
- Vitamin C6mg
- Vitamin E22mg
- Copper1mcg
- Magnesium369mg
- Manganese3mg
- Phosphorus580mg
- Selenium19mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Running on Real Food