Vegan Blueberry Muffin Buckwheat Pancakes
Before I created this recipe I'd planned on adding blueberries to my pancakes for a while but wasn't sure how they'd turn out; luckily the experiment was successful and the result was a delicious batch of pancakes that tasted exactly like a blueberry muffin! Plus they're healthy, vegan and gluten-free so they're a win-win!
Makes 5 - 6 small pancakes
- 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)
- 1/2 cup (90g) buckwheat flour
- 1 tsp baking powder
- 1 tbsp mixed spice
- 1 small ripe banana
- 1/2 cup (125ml) non-dairy milk of choice
- 1/2 cup (70g) blueberries
- 1 tsp vanilla extract
- Oil of choice (I use coconut) for cooking
The first thing you need to do is make your flax eggs; to do this simply mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up.
When your flax eggs are ready you can begin making your pancakes. Firstly, sift the flour, baking powder and mixed spice into a large mixing bowl and stir them all together. Mash your banana into a pulp (you can leave behind a few slices to top the pancakes with if you wish) then add it into the bowl along with the non-dairy milk, flax eggs, blueberries and vanilla extract. Mix well until everything is combined - the consistency should be fairly thick, similar to that of cake mixture.
Heat a small amount of your oil of choice in a frying pan over a medium heat (non-stick pans are the best for making pancakes!). When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, then add your toppings and enjoy!
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