Vegan blueberry pancakes recipe | Extremely fluffy and delicious










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Recipe Development & Content Editor

Candy is an ecotrophologist and conjures up our delicious fitness recipes. Through her studies and her personal experiences, she knows exactly how to create healthy and balanced recipes.

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Why you can trust us

Float on cloud nine right after getting up. This is what happens after you’ve finished off those incredibly fluffy blueberry pancakes. With our vegan baking mix, only the best comes to your breakfast table: A gluten-free recipe with vegetable protein from chickpea, hemp, sunflower and pea. Convince yourself!

Nutritional values: (pro Portion)

ingredients



Person

people



For the blueberry sauce:

60
ml

water

0.5
TL

food starch

0.5
TL

60
g

Blueberries, frozen (or fresh)


For the pancakes:

80
g

130
ml

water

1
TL

Coconut oil, liquid

Toppings:

1 handful of blueberries, fresh

preparation

  • In a small bowl, stir together the water, cornstarch and Flavor Kick until you can no longer see any lumps.

  • Heat the liquid together with the blueberries in a small saucepan. Simmer gently for 5 minutes.

  • Then mash the blueberries with a fork. Puree the blueberry sauce with a hand blender as desired. Put aside.

  • Put the pancakes mix and water in a bowl and stir to form a smooth batter.

  • Let coconut oil warm up in a pan.

  • Bake 4 pancakes from the batter until golden brown on both sides. Stack on a plate.

  • Garnish the blueberry pancakes with the sauce and top with fresh blueberries.

  • Good Appetite!

Our tip

Instead of blueberries, you can also use other fruits such as raspberries, currants, blackberries or cherries.

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