Choosing Chia · by Jess★ 5.0
Vegan Blueberry Pancakes
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 21%
CARBS 58G62% OF CAL
8G FIBER39G OTHER11G TOTAL SUGAR
FAT 13G31% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy vegan blueberry pancakes made with almond milk and coconut oil. Despite being vegan, they're tender and studded with fresh blueberries.
mainamericanbaked goodeggs🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup sprouted Spelt flour (or gluten-free flour blend, regular flour)
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp sweetener of choice (coconut sugar or maple syrup work well)
- 1 cup almond milk
- 1 tbsp coconut oil, melted
- 1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp water)
- 2 handfuls of blueberries
- extra coconut oil to grease the pan
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 21%
CARBS 58G62% OF CAL
8G FIBER39G OTHER11G TOTAL SUGAR
FAT 13G31% OF CAL
7G SAT6G 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
- 366mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 242mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.