Vegan Blueberry Muffin Pancakes
Ingredients
The pancakes
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
1
Tbsp
melted vegan butter
-
½
cup
unsweetened almond milk
-
1
Tbsp
agave nectar
-
1
tsp
baking powder
-
½
tsp
baking soda
-
1
pinch
salt
-
½
tsp
pure vanilla extract
-
½
cup
whole-wheat pastry flour or unbleached all-purpose flour
-
¼
cup
blueberries
The streusel
-
2
Tbsp
raw sugar
-
2 ½
Tbsp
unbleached all-purpose flour
-
1
Tbsp
vegan butter
Instructions
- Preheat the oven to 350°F (176°C) and prepare the streusel by mixing sugar and flour, then cutting in the vegan butter until combined. Bake for 5-7 minutes until light brown.
- Preheat an electric griddle or large skillet to medium heat.
- In a mixing bowl, combine flaxseed meal and water, letting it set for a minute. Then add melted vegan butter, agave nectar, baking soda, baking powder, salt, almond milk, and vanilla extract, whisking until combined.
- Add flour and stir until just combined, then fold in blueberries and let the batter rest for 5-10 minutes.
- Lightly grease the griddle and pour ¼ cup of batter for each pancake. Sprinkle with streusel and flip when bubbles appear. Cook for 1-2 minutes more and serve with additional streusel and maple syrup.
Nutrition Facts (estimated)
Servings
1 generous serving
Calories
545
Total fat
21g
Total carbohydrates
76g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
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