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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
Keywords: coconut pancakes, vegan blueberry pancakes