You will need
1.
For the blueberrry sauce:
60 ml
water
0.5 tsp
corn starch
60 g
fresh or frozen blueberries
2.
For the pancakes: 
130 ml
water
1 tsp
coconut oil, melted
Toppings:
1 handful of fresh blueberries
Vegan Blueberry Pancakes
fluffy, gluten-free, high-protein
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!
Preparation
-
Mix the water, corn starch, and Flavor Kick in a bowl until they are smooth and no longer clumpy.
-
Add the liquid and the blueberries to a pot. Bring to a simmer for 5 minutes.
-
Mash the blueberries with a fork. If you want to, you can puree the sauce with a hand blender. Set aside.
-
Mix the pancake mix and water in a bowl and stir to a smooth batter.
-
Heat the coconut oil in a pan.
-
Pour out the batter to form 4 pancakes. Cook until they're golden-brown on both sides. Stack on a plate.
-
Garnish the blueberry pancakes with the sauce and top with fresh blueberries.
- Enjoy!
Our Tip
Instead of blueberries, you can also use other fruits like raspberries, currants, blackberries, or cherries.
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