For the past two months I’ve cut back on my meat and dairy consumption. I mean, I’m not going to lie, I still eat ice cream and indulge in desserts that I make, but for the most part that’s it. As for meat, that’s been pretty easy to cut out of my diet. Now this leads me to these delicious Vegan Pancakes. I love pancakes so I decided to swap some ingredients and make these oh so Vegan! So glad I did because they’re amazing. The blueberry sauce tops this off…literally! It’s soooo good!
Vegan Pancakes with Fresh Blueberry Sauce
2015-02-22 10:09:42
Yields 8
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Nutrition Facts
Serving Size
91g
Yields
8
Amount Per Serving
Calories 300
Calories from Fat 141
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 298mg
12%
Total Carbohydrates 33g
11%
Dietary Fiber 4g
15%
Sugars 8g
Protein 7g
Vitamin A
0%
Vitamin C
5%
Calcium
16%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 tablespoon white sugar
- 3 & 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 & 1/4 cup unsweetened Vanilla Almond Breeze
- 1 banana mashed
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil melted
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon all-purpose flour
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Cooking spray
For the Blueberry Sauce
- Place blueberries,1 tablespoon sugar, 1 teaspoon vanilla extract, and cinnamon stick in a small saucepan over medium heat. Cover and mix every couple of minutes. Once the blueberries soften and liquid starts to release from them, add the 1 teaspoon of flour and mix together. Cover again and reduce to low heat. The sauce will be done once blueberries are softened and you have a slightly thick sauce. Remove cinnamon stick before spooning onto pancakes.
For the Vegan Pancakes
- Sift together flour, sugar, salt, and baking powder in a medium bowl. Add almond milk, melted coconut oil, vanilla extract, and mashed banana. Stir. Don't worry if there are clumps in your batter, that's normal!
- Spray some cooking spray on a preheated griddle or frying pan. Using a 1/4 cup measuring cup, measure batter and pour onto griddle. Cook until bubbles start to form and flip pancake. Cook another minute or two until brown on both sides.
- Serve warm with syrup and blueberry sauce!
A Little Sweet Life https://alittlesweetlife.com/
Laura // Chronicles of Passion says
I love blueberry sauce! I think I’ll make buckwheat pancakes this weekend and try out your recipe for the sauce. Looks delightful:)
A Little Sweet Life says
Thank you! You can’t go wrong with sweet blueberries 🙂 Looks like I may have to try buckwheat pancakes, never have before!
DivineCusine says
Very nice breakfast idea! Will try this recipe soon =)
Jenné @ Sweet Potato Soul says
So pretty!!! Pancakes are one of my favorite breakfast dishes. Love em!!
A Little Sweet Life says
Thank you! It’s those gorgeous blueberries 🙂
Andrea says
Hey can you please explain the ingridients list it got me kind of confused. Is it 1 1/4 cup as in one 1/4 cup or 1+1/4 cup?
A Little Sweet Life says
Of course! Yes its 1 cup plus 1/4 cup
Amber says
I’m so glad I stumbled upon this recipe! I have all the ingredients on hand and I’m going to run in the kitchen and make these right now! Great recipe(:
A Little Sweet Life says
Awww that just put a smile on my face! So glad to hear that. Enjoy!!
Dave says
What could I use instead of coconut oil . As I love these and want to make them for my sister but she’s allergic to coconut
Gabi says
You could use vegetable oil instead!