Rustic Blueberry Pancakes
Ingredients
- 1 and 1/4 cups all purpose flour
- 2 tbsp maple syrup
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup soy or almond milk
- 1 flax egg
- 1/4 cup fresh blueberries
Preparation
Add flour into a mixing bowl and add the baking powder, maple syrup and salt
Make your flax egg by mixing 1 tbsp flax meal with 3 tbsp water and allow to sit for a few minutes
Add only 1/2 cup of your non-dairy milk and flax egg to mixing bowl
Whisk well to remove any lumps
Blend 1/4 cup non-dairy milk with your blueberries to make a purée and stir into the batter
I personally like it this way but you can skip if you like your blueberries whole!
Heat a pan on medium heat with a tsp vegan butter
Pour in about a 1/4 cup of batter for each pancake
Flip your pancake as soon as you see small bubbles on the surface of the pancake and dry edges
Usually about 2-3 minuted on each side
Serve with blueberry jam, cashew butter, fresh blueberries and maple syrup!
