Blueberry and Flaxseed Pancakes - Vegetarian

The Blueberry and Flaxseed Pancakes bring a delightful blend of sweet blueberries and nutty flaxseed to your breakfast table. With whole wheat flour and almond milk adding a wholesome touch, these pancakes are deliciously light yet densely nutritious, making them perfect for a healthy start to your day.

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Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Breakfast

Cuisine International

Portions servings

Calories 180 kcal

Ingrédients

1 cup whole wheat flour

1 tablespoon flaxseed meal

1 tablespoon baking powder

1/4 teaspoon salt

1 cup almond milk

1 large egg

1 tablespoon honey

2 tablespoons coconut oil, melted

1 cup fresh blueberries

Instructions

In a large bowl, whisk together the whole wheat flour, flaxseed meal, baking powder, and salt.
In another bowl, combine the almond milk, egg, honey, and melted coconut oil. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or additional coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook on the other side until golden brown, about 1-2 minutes more.
Serve warm with your favorite toppings such as additional fresh blueberries, a drizzle of honey, or a dollop of Greek yogurt.

Nutrition (per 100g)

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Blueberry and Flaxseed Pancakes – Vegetarian