Recipes
Whole Wheat Blueberry Pancakes
Nov
Try these nutritious light and fluffy plant-based pancakes for breakfast.They won’t disappoint!
Ingredients
1 tablespoon Stoney Creek ground flaxseed meal + 3 tablespoons warm water
1 1/2 cups whole wheat flour (you can substitute other flours if preferred)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 1/3 cups of non-dairy milk
1 teaspoon Melrose apple cider vinegar or white vinegar
1 tablespoon of Sweet Leaf Sugar Free Stevia Syrup (Maple Flavoured) or Nutra Organics Canadian Maple Syrup
1 tablespoon Melrose or Plenty Sunflower oil
1/2 cup blueberries
Method
Whisk together the flax meal and warm water. Set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk together the non-dairy milk and the vinegar. Add the maple syrup, sunflower oil, and the flaxseed/water mixture. Stir to combine. Make a well in the center of the flour mixture and add the wet ingredients. Fold in blueberries. Mix until the pancakes are just combined.
Heat a large nonstick frypan or skillet over medium heat, you may need a little oil. Add the pancake batter in 1/4-1/3 cup amounts to your frypan or skillet. When there are bubbles appearing on the top of each pancake (1-3 minutes), flip them and allow them to cook for another 1-2 minutes, or until firm and golden brown.
Keep them warm on a plate in a pre-heated oven while you continue cooking – if you can wait that long!
Serve pancakes with maple syrup and vegan butter, if desired.
