Blueberry Vanilla Bean Pancakes
Ingredients
The pancakes
-
1
cup
whole wheat flour
-
¼
cup
whole wheat flour
-
½
cup
shredded, unsweetened coconut
-
1
tsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
cinnamon
-
1-2
pinch
kosher salt
-
¾
cup
Almond Milk
-
1
unit
vanilla bean (optional)
-
1
tsp
pure vanilla extract
-
1-2
tbsp
pure maple syrup
-
¾
cup
warm water
-
1
cup
blueberries
-
Oil
for skillet
The blueberry glaze
-
¾
cup
blueberries
-
1
unit
banana
For garnish
-
shredded coconut
-
blueberries
-
maple syrup
Instructions
- Preheat the oven to 250°F and prepare a baking sheet.
- In a medium bowl, whisk together the dry ingredients.
- In a small bowl, whisk the wet ingredients and then combine with the dry ingredients until smooth.
- Heat a skillet over low-medium heat, add oil, and pour ¼ cup of batter for each pancake.
- Cook until bubbles form and the bottoms are golden, then transfer to the baking sheet to keep warm.
- To make the glaze, process the blueberries with a banana.
- Stack pancakes and top with glaze, shredded coconut, and additional fruit as desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
45g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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