Low fat Vegan Blueberry Pancakes Recipe Video

Blueberry pancakes made without eggs or dairy, but are still tender and fluffy.

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinServings2
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Recipe Story

These pancakes are packed full of blueberries that have an explosion of flavour every time you bite into one. I'm not a huge pancake lover, but when a good 1/2 of it consists of fresh fruit, I can't resist. I ate these today right after I made them and they don't even need any accompaniment, in my opinion. Just eat as is...maybe add a fresh blueberries on top for good measure. You could exchange the blueberries for raspberries, blackberries, or strawberries or apples or ...ok, well let's just stick to blueberries for now.

Ingredients

 Whole grain flour3⁄4 Cup (12 tbs)
 Oat bran1⁄8 Cup (2 tbs)
 Wheat bran1⁄8 Cup (2 tbs)
 Baking soda1⁄2 Teaspoon
 Sea salt1⁄4 Teaspoon
 Chia seeds1 1⁄2 Tablespoon (1 Scoop)
 Unsweetened almond milk1 Cup (16 tbs) (Add A Few More Tablespoon Of Milk If Your Mixture Is Too Thick)
 Banana1 Large
 Unsweetened apple sauce3 Tablespoon
 Vanilla stevia5 Drop (Sweet Leaf)
 Blueberries2 Cup (32 tbs)
 Extra virgin olive oil3 Tablespoon

Nutrition Facts

Serving size

Calories 654 Calories from Fat 269

% Daily Value*

Total Fat 29 g45.3%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 595.1 mg24.8%

Total Carbohydrates 95 g31.6%

Dietary Fiber 19.4 g77.5%

Sugars 28.7 g

Protein 13 g26%

Vitamin A 13.3% Vitamin C 38.4%

Calcium 26.4% Iron 18.5%

*Based on a 2000 Calorie diet

Directions

Get out a a large bowl and a spatula. Peel and add in the banana and mash with a fork. It doesn't have to be crazily mashed, but enough so that it'll help keep the mixture together.
Then add in the flour, oat bran, wheat bran, baking soda, sea salt, almond milk, apple sauce and vanilla extract. Start mixing everything together and finally add in the blueberries and mix again. Add in a bit more apple sauce or almond milk if your mixture is too thick, although my consistency wasn't really runny - it was quite thick, so just experiment.
Put a bit of olive oil on a non-stick skillet and heat to medium-low. Scoop 1/4 cup of the mixture and pour onto the skillet. I cooked three at a time for about 3 minutes on each side. When the edges begin to be a bit crispy looking, that's a good indication of when to flip.
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