By Vidushi Singh
This vegan pancake recipe is completely egg-free, dairy-free and cholesterol-free as well! They are light and fluffy. With amazing flavour of blueberries.
Blueberries 1 cup gluten-free flour blend, regular flour 1 1/2 tbsp baking powder 1/4 tsp salt 1 tbsp (coconut sugar or maple syrup ) 1 cup almond milk 1 tbsp coconut oil ground flax seeds mixed in 3 tbsp water
Mix the flour, baking powder, salt and sweetener together in a bowl. Mix well until lumps are gone
In a separate bowl, take almond milk, coconut oil and flax seeds Mix them together
Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!
Take blueberries wash them and add to the mixture gently stir in the blueberries into the mixture.
Let the batter rest for 5 minutes.Heat some coconut oil in a pan on medium heat.
Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.
Flip and cook for 1 minute on both the sides. Until they are golden brown.
Take out on a plate garnish with maple syrup and blueberries, enjoy your yummy vegan pancakes.
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