Even when I’m
not a vegan I really love eating plant based foods as much as I can, and I love
making “vegan challenges” for a week or two going fully vegan, I find it’s a
great detox, good for the environment , cheap and easy.
So on Sunday
morning I was thinking about something good for breakfast, sweet and dessert
like, that was of course pancakes and some weeks ago I had found an almond
blueberries pancake recipe which was pretty good and fluffy but included eggs
and lots of Greek yogurt so I wondered if I could kind of recreate that fluffy
and soft texture with only plant based ingredients and well, the result was so
good!
These
pancakes have a light lemon flavor, not too sweet and super soft, try them out!
I’m pretty sure you won’t be disappointed c:
Fluffy and vegan lemon &
blueberries pancakes
- Dry
ingredients
- ½ cup whole wheat flour
- ¼ cup sliced almonds
- 2 tsp. raw sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
Wet ingredients
- ¼ cup plant based milk ( I used soy)
- ¼ apple sauce
- 1 tsp. vanilla extract
- ½ cup blueberries
- Juice and zest from two key limes or one big lemon
Instructions
- Sift well dry ingredients and mix well
- Place them in a food processor or high speed blender.
- Blend until you can no longer see big almond chunks.
- Add all wet ingredients but the blueberries.
- Heat a nonstick pan with some coconut oil.
- Add some of the batter and stick some of the blueberries in the pancake.
- Cook in low-medium heat until surface looks a little dry, carefully flip and cook. other side for about 2 minutes more.
- Repeat with the rest of the batter .
I
served them with sliced almonds, vegan cream cheese and blackberry jam. Enjoy!
