Fluffy Vegan Blueberry Quinoa Pancakes
With the pancakes it's the ingredient that makes them the best pancakes I've ever tasted. They're ultra fluffy, but also moist and tender. They soak up the maple syrup, but don't fall apart when you cut into them with your fork.
Servings: 10 pancakes
Calories: 151kcal
Ingredients
- 2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water
- 1 cup quinoa flour I like to toast mine
- ½ cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1¼ cup non-dairy milk
- 3 tablespoons almond oil or other light flavored oil
- 1 tablespoon maple syrup
- 1 cup blueberries fresh or frozen, but frozen will turn them more blue!
Instructions
- Preheat a griddle over medium heat.
- Whisk together the flax and water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder and salt.
- Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the blueberries.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with fresh berries (or fruit of choice) and pure maple syrup.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Sodium: 163mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1.4mg | Calcium: 96mg | Iron: 1mg