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Vegan Blueberry Pancakes

Pancakes are the perfect weekend treat and you can enjoy these one guilt free.

Method

Mix the flour, baking powder, salt and sweetener together in a bowl.

In a separate bowl, whisk the almond milk, coconut oil and flax together.

Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!

Next gently stir in the blueberries.

Let the batter rest for 5 minutes.

Heat some coconut oil in a large skillet 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 the other side.

Repeat until all the pancakes are made.

N.B - Don’t overmix your batter! It’s ok if there are a few clumps in it. Overmixing will lead to tough dense pancakes.

Ingredients

1 cup GF flour (containing xanthan gum)


1 1/2 tbsp baking powder


1/4 tsp salt


1tbsp coconut sugar


1 cup almond milk


1 tbsp melted coconut oil


1 tbsp ground flax mixed in 3 tbsp water


2 handfuls of blueberries


Extra coconut oil to grease the pan


Serves: Makes 6 large or 12 small


Dietaries: GF, Vegan

Method

Mix the flour, baking powder, salt and sweetener together in a bowl.

In a separate bowl, whisk the almond milk, coconut oil and flax together.

Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!

Next gently stir in the blueberries.

Let the batter rest for 5 minutes.

Heat some coconut oil in a large skillet 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 the other side.

Repeat until all the pancakes are made.

N.B - Don’t overmix your batter! It’s ok if there are a few clumps in it. Overmixing will lead to tough dense pancakes.

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