From Our Hearts to Your Hands
Vegan Blueberry Pancakes with Almond Milk
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 7%
CARBS 22G57% OF CAL
4G FIBER5G SUGAR13G OTHER
FAT 4G22% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes with blueberries made with almond milk and vegan ingredients. A plant-based breakfast option with fresh fruit.
mainamericanegg disheggs🍪 sheet pan🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup all-purpose flour
- 2 tablespoons pure cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup + 1 tablespoon Original Almond Breeze Original Almondmilk (or any other unsweetened varieties)
- 1 teaspoon vanilla extract
- 1 pint fresh blueberries
- Coconut oil for the skillet
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 7%
CARBS 22G57% OF CAL
4G FIBER5G SUGAR13G OTHER
FAT 4G22% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 40m
- Sodium
- 355mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 13mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.