Vegan Blueberry Pancakes
Recipe by Katie Coleman
In the midst of my 30 day plant based eating experiment, I was inspired to redo my standard recipe. Being that our 1 year old ate 3 whole pancakes, we’re talking adult size, I’d say they were a hit.
- 2 Cups Whole Wheat Flour
- 1/4 Cup Sugar
- 1 TBSP Baking Powder
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1 Large Mashed Banana
- 1/2 Cup melted Coconut Oil
- 1 1/2 Cups Almond Milk
- 1 Cup Fresh Blueberries
Whisk together the Flour, Baking Powder, Sugar, Salt, Cinnamon and Nutmeg.
Add the Milk, Oil and Mashed Banana.
Mix until just combined but smooth.
Heat Griddle Over Medium Heat, season with oil if needed.
Pour 1/4 Cup amounts of batter for each pancake, more if desired.
Place fresh blueberries randomly or in a pattern on each pancake.
Flip when bubbles begin to form and edge of pancake begins to look “dry”.
Cooking times vary. Pancakes are done when evenly browned and cake is firm to the touch.