Description
These hearty whole-wheat pancakes are full of flavour and oh, so fluffy. They’re 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.
Ingredients
- 1 flax egg, see notes
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 cup unsweetened almond milk, see notes
- 2 tsp apple cider vinegar or lemon juice, optional
- 1/2 cup or more fresh or frozen blueberries
Instructions
- Mix 1 tbsp of ground flax and 3 tbsp of warm water together in a small dish and set aside for a few minutes until it forms a gel.
- Mix the milk, vinegar, sweetener and flax egg and mix together in a mixing bowl.
- In a separate bowl, mix the baking powder, salt, coconut and whole-wheat flour together until well combined.
- Add the dry ingredients to the mixing bowl with the wet ingredients and gently fold together until “just mixed”. If it’s a little lumpy, that’s perfect!
- Heat a non-stick skillet over medium heat. Give it a light spray of non-stick cooking spray if needed.
- Once it’s heated, drop heaping 1/4 cup-sized portions of the batter onto the pan.
- Drop some blueberries onto each pancake as its cooking.
- Once a few bubbles start to appear and the sides of pancake look slightly browned and dry, carefully flip them.
- Cook for another 2 minutes.
- Remove from pan and enjoy!
- Makes 6-8 pancakes to serve 2-3 people.
Notes
You may need another 1/4 cup of milk. The batter should be quite thick but you should be able to scoop it into pancake shapes fairly easily.
To make 1 flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes.
Pancakes may be sweetened with your choice of coconut sugar, agave, maple syrup, stevia or monk fruit sweetener.
The vinegar or lemon helps add some fluffiness to the pancakes.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 385
- Sugar: 16 g
- Sodium: 400 mg
- Fat: 10 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 10 g