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RECIPE
12 INGREDIENTS8 STEPS30MIN

Vegan Blueberry Banana Pancakes

4.7
3 Ratings
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The Local Taste
Lindsay is a Nashville based food blogger. She is inspired by local foods and healthy vegetarian recipes.
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You won't be able to tell that these Blueberry Vegan Pancakes are vegan — made without eggs, milk, or butter. These pancakes are incredibly thick and fluffy, and soak in just the right amount of maple syrup.

30MIN

Total Time
The Local Taste
Lindsay is a Nashville based food blogger. She is inspired by local foods and healthy vegetarian recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 tsp
Baking Powder
3/4 tsp
Baking Soda
1/4 tsp
1 Tbsp
Flaxseed Meal
3 Tbsp
Warm  Water
3/4 cup
Vanilla Almond Milk
1 Tbsp
Coconut Oil , melted
to taste
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Nutrition Per Serving
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CALORIES
106
FAT
2.9 g
PROTEIN
2.7 g
CARBS
19.0 g

Directions

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Step 1
In a small bowl, combine Flaxseed Meal (1 tablespoon) and Water (3 tablespoon) and set aside until gel-like (this is called a flax egg).
Step 2
In a large bowl, mix Whole Wheat Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (3/4 teaspoon), and Salt (1/4 teaspoon).
Step 3
Stir in Pure Maple Syrup (3/4 tablespoon), flax egg, Vanilla Almond Milk (3/4 cup), and Coconut Oil (1 tablespoon).
Step 4
Mash the Banana (1).
Step 5
Fold in mashed banana and Fresh Blueberries (3/4 cup). Stir until blended well, but do not over mix.
Step 6
Heat a non-stick grittle or pan over medium-high heat.
Step 7
Scoop batter with ice cream scoop onto grittle. Allow pancakes to cook until browned on one side and flip.
Step 8
Serve warm pancakes with Maple Syrup (to taste). Enjoy!

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Nutrition Per Serving
Calories
106
% Daily Value*
Fat
2.9 g
4%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
19.0 g
7%
Fiber
2.8 g
10%
Sugars
6.1 g
--
Protein
2.7 g
5%
Sodium
258.8 mg
11%
Vitamin D
0.2 µg
1%
Calcium
67.6 mg
5%
Iron
0.8 mg
4%
Potassium
116.2 mg
2%
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