Vegan Blueberry Pancakes

fluffy, gluten-free, high-protein
icon 20 min
© foodspring
Step out of bed and straight onto cloud nine. You couldn’t land anywhere else once you’ve had a taste of these unbelievably fluffy blueberry pancakes. Use our vegan pancake mix to bring only the best to your breakfast table: a gluten-free recipe with plant-based protein from chickpeas, hemp seeds, sunflower seeds and peas. Try it for yourself!

Ingredients

1 Person

For the blueberrry sauce:

  • 60 ml
    water
  • 0.5 tsp
    corn starch
  • 60 g
    fresh or frozen blueberries

For the pancakes:

  • 130 ml
    water
  • 1 tsp
    coconut oil, melted
  • Toppings:
    1 handful of fresh blueberries

Preparation

  • 1

    Mix the water, corn starch, and Flavor Kick in a bowl until they are smooth and no longer clumpy.

  • 2

    Add the liquid and the blueberries to a pot. Bring to a simmer for 5 minutes.

  • 3

    Mash the blueberries with a fork. If you want to, you can puree the sauce with a hand blender. Set aside.

  • 4

    Mix the pancake mix and water in a bowl and stir to a smooth batter.

  • 5

    Heat the coconut oil in a pan.

  • 6

    Pour out the batter to form 4 pancakes. Cook until they’re golden-brown on both sides. Stack on a plate.

  • 7

    Garnish the blueberry pancakes with the sauce and top with fresh blueberries.

  • 1
    Enjoy!
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Recipe Overview

Goal
muscle_definition
Total time
20 min
Difficulty
easy

Nutritional value, per portion

Protein
18g
Carbs
51g
Fat
11g
Calories
392 kcal