Running on Real Food · by Deryn Macey★ 5.0 (2)
Vegan Blueberry Coconut Pancakes
NUTRITION · PER SERVING15M COOK
CAL 25%·PRO 30%
CARBS 73G58% OF CAL
14G FIBER41G OTHER17G TOTAL SUGAR
FAT 18G32% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole-wheat pancakes with fresh blueberries and toasted coconut. Hearty and full of flavor, best enjoyed during berry season.
mainamericanbaked good🍳 skilletdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 flax egg (see notes)
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 cup unsweetened almond milk (see notes)
- 2 tsp apple cider vinegar or lemon juice (optional)
- 1/2 cup or more fresh or frozen blueberries
At a glance
PER SERVING · TIME 15M
CAL 25%·PRO 30%
CARBS 73G58% OF CAL
14G FIBER41G OTHER17G TOTAL SUGAR
FAT 18G32% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 378mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 615mg
- Calcium
- 298mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.