WORLD’S BEST BLUEBERRY PANCAKES! – Vegan compatible || Recipe Dash S1E4
WORLD’S BEST BLUEBERRY PANCAKES! – Vegan compatible || Recipe Dash S1E4 Oh my goodness, you are gonna LOVE these!! They are fluffy but also very filling and full of healthy ingredients such as fresh Blueberries or you can swap in Raspberries or many other items. What is really great is that the recipe can be modified to accommodate Vegan diets too!
Here is the recipe for you to download: https://drive.google.com/file/d/1Hq_FG23UJm3No-YHzJhm_03AbLhy8vFF/view?usp=sharing
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Here is the recipe in full without downloading:
Spelt and Oat Pancakes Here is a very healthy, vegan adaptable, and versatile pancake recipe made with sprouted spelt and oat bran. It is egg free and can substitute dairy milk and dairy yogurt for non dairy products. You can also use an egg instead of the flaxseed “egg”. You can make it even healthier by omitting salt and sugar! These pancakes “rise” quickly, resulting in thick, fluffy, moist pancakes. Makes for a very filling meal. Can make ahead and reheat in a toaster! So yummy!!!
1 cup spelt flour (or white or whole wheat flour)
⅓ cup oat bran
2 tsp baking powder
¼ tsp baking soda
⅛ tsp salt
⅓ cup chopped walnuts
1 tsp cinnamon (optional)
2 tbsp sugar (optional)
1 heaping tbsp ground flax seed (or one egg – omit water)
3 tbsp water
¼ cup plain yogurt
½ tsp grated lemon rind (optional)
1 tsp lemon juice or white vinegar
1 tsp vanilla (optional)
Dairy milk or almond milk
1 tbsp chia seeds
2 tbsp oil (avocado is what we use)
⅓ cup blueberries
In a large bowl add spelt flour, oat bran, baking powder, baking soda, salt, chopped walnuts, cinnamon mix. You can add sugar, but I like to omit it as I use maple syrup on top of pancakes and find it’s sweet enough without adding sugar to batter.
In a glass measuring cup first add the ground flax seed and 3 tbsp water, whisk, and let sit for 5 minutes, this is your egg alternative – or simply use a large chicken egg. Then add plain yogurt, lemon rind (if using), 1tsp lemon juice or vinegar, vanilla, and then add enough milk to make 1 ¼ cup of liquid. Add chia seeds, oil, whisk. (You can fold in the oil when you fold in blueberries – I find it easier to add to wet ingredients).
Add wet to dry ingredients, mixing til barely incorporated – it will be lumpy, then fold in blueberries if using. Use a small amount of oil added to a frying pan or griddle on med-low heat. Scoop batter onto pan/griddle spreading it out with the back side of the scoop as the batter will be very thick. Let cook 2-3 minutes each side.
Enjoy with your favourite toppings.
I love experimenting with adding different fruit such as raspberries, or shredded apple instead of blueberries into the batter.
