Vegan Blueberry Pancakes
Mornings are, by far, the busiest time of my days during the week so, taking it slow during the weekends is my way to break up with routine and simply focus on doing things that bring me pleasure and enjoyment. A weekend ritual for me is making pancakes for breakfast, I love taking my time to mindfully savor and finding their delightful flavors and textures in them!
This weekend I tried making a vegan version of blueberry pancakes as I had run out of eggs, and… oh boy, were they delicious! Top tips for making fluffy pancakes: make sure not to overmix the batter and let it sit for at least 10 minutes before cooking.
Ingredients
1 cup wholemeal flour
1tbsp baking powder
1tsp cinnamon
Pinch of salt
1tbsp coconut oil, melted
1tbsp maple syrup (or sweetener of choice)
1 chia egg (1tbsp chia seeds mixed in 3tbsp water)
1 cup oat milk (or milk of choice)
a handful of frozen (or fresh) blueberries
extra coconut oil for cooking the pancakes
Method
In a large bowl, sift the flour, baking powder, cinnamon and salt. Mix well
In a separate bowl, add the melted coconut oil, milk, sweetener and chia egg. Whisk the ingredients and add into the dry mixture
Using a spatula, gently combine all the ingredients and finally stir in the blueberries. Let it sit for 10 minutes
Heat up a tsp of coconut oil in a frying pan and add a ladle of batter. Cook over medium heat until the top starts to bubble. Flip it over into the other side and cook until golden. Repeat the process until batter runs out
Place the pancakes in a nice plate and top with your favorite ingredients. I heated up some frozen blueberries and drizzle them with maple syrup and cinnamon!