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Vegan Blueberry Pancakes

Though a delicious, sweet breakfast treat, these pancakes pack a considerable punch. They’re chock full of nutrients from flax seeds and blueberries to boost your immune system and help strengthen your body’s defenses against viruses.


What's in the pancakes:

  • 1 and 1/4 cups (170g) Gluten Free All Purpose Flour*
  • 1 cup blueberries
  • 3 Tbsp White Sugar
  • 1 Tbsp Baking Powder*
  • 1/4 tsp Salt
  • 3/4 cup (180ml) Soy Milk*
  • 1 Flax Egg (1 Tbsp Ground Flaxseed meal+ 3 Tbsp Hot Water)
  • 2 Tbsp Olive Oil
blueberries-O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

How to make it:

Quick tip: Before you start whipping together the ingredients, preheat your oven to 200 degrees to keep pancakes warm while you cook the rest.

  1. Sift the gluten free all purpose flour into a mixing bowl and then add the sugar, baking powder and salt and mix together.
  2. Prepare your flax egg by mixing 1 Tablespoon of ground flaxseed meal with 3 Tablespoons of hot water and letting it sit for a minute to become gloopy.
  3. Add the soy milk in to the mixing bowl along with the flax egg and olive oil and mix into a thick batter. Use a hand whisk to remove any lumps.
  4. Add blueberries, fold into the batter, and let sit.
  5. Heat a frying pan with some olive oil until hot and then spoon out the batter in roughly 1/4 cup measures.
  6. Cook until the edges start to look dry and there are bubbles on top before flipping and cooking on the other side.
  7. Cook until browned on both sides.

 

 

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