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.
Keyword blueberry, healthy pancakes, vegan
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Alyssa Rimmer
2flax eggs2 tablespoons flaxseed meal + 6 tablespoons water
1cupblueberriesfresh or frozen, but frozen will turn them more blue!
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.