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5
from 1 vote
Healthy Blueberry Pancakes
These Healthy Blueberry Pancakes are super easy to make, packed with fresh blueberries! Super soft and light textured, refined sugar free, vegan and gluten free.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
6
Calories:
167
kcal
Author:
Michele
Ingredients
DRY INGREDIENTS:
1 ⅓
cups
Bob’s Red Mill all purpose baking flour
in the RED package
1
teaspoon
baking powder
1
pinch
salt
½
cup
fresh blueberries + more for topping if desired
WET INGREDIENTS:
¼
cup
pure maple syrup
1
teaspoon
vanilla
1 ½
tablespoon
melted coconut oil
3
tablespoon
cup plain unsweetened apple sauce
¼
plus 2 tablespoon cup unsweetened vanilla almond milk
I use SILK brand
¼
teaspoon
apple cider vinegar
Instructions
Get a skillet and spray it with non-stick spray, wash of blueberries.
Mix almond milk and apple cider vinegar in a small bowl first and set aside.
Add all dry ingredients into a large mixing bowl, except blueberries.
Measure out all wet ingredients, make sure to melt coconut oil if it’s not already in liquid form.
Add all wet ingredients to the dry mixture and mix really well, fold in blueberries.
Turn skillet on medium heat and pour batter into pan, I only did two large pancakes at a time and I used about ¼ cup per pancakes.
Wait until it start to bubble on top before you flip the pancake over.
Makes about 6 pancakes
Nutrition
Calories:
167
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
79
mg
|
Potassium:
47
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
9
IU
|
Vitamin C:
1
mg
|
Calcium:
73
mg
|
Iron:
1
mg