Fluffy Wild Blueberry Pancakes
Ingredients
- 85g Anita's Organic all-purpose flour
- 15g coconut flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tbsp apple cider vinegar
- 250ml plant-based milk
- 1 tsp vanilla
- 1 tbsp sweetener of choice
- pinch of salt
- wild Canadian blueberries, frozen
- @love.legrand salted vegan butter, for frying
Toppings
- 1 banana, sliced
- 2 tbsp granola
- 20g toasted almonds, chopped
- maple syrup
Preparation
In a bowl, combine dry ingredients.
In a measuring cup, combine wet ingredients. Add to dry and whisk until combined.
Allow batter to rest for 15-30 minutes.
In a frying pan over medium heat, spoon pancake batter. Sprinkle with frozen wild blueberries and press down lightly on the berries. Cook until bubbles form and then flip. Cook until both sides are golden.
Arrange as you please and top with sliced banana, almonds, granola and maple syrup. Enjoy!
Notes
This pancake is soft and fluffy, perfect to pair with delicious toppings like fresh fruits, granola and maple syrup!
Makes 4 medium sized pancakes.
