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.
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
Serving: 100gCalories: 180kcalCarbohydrates: 28gProtéines: 5gFat: 6gSucre: 9g
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