Fluffy Wild Blueberry Pancakes
Ingredients
- 85g @anitasorganic 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 and add to dry, then whisk until combined.
Allow batter to rest for 15 to 30 minutes.
In a frying pan or on a griddle over medium heat, spoon pancake batter, sprinkle with frozen wild blueberries, press down lightly on the berries, cook until bubbles form, then flip and cook until both sides are golden.
Arrange pancakes as desired and top with sliced banana, almonds, granola, and maple syrup.
Notes
This recipe makes 4 medium-sized pancakes.
