Vegan Blueberry Pancakes

For the baking mix:
3/4 cup organic sugar
5 cups all-purpose flour
1/2 cup almond meal
1/4 cup ground flaxseeds
3 tablespoons baking powder
1-1/2 teaspoons salt

For the pancakes:
1 cup Basic Baking Mix
1 cup non-dairy milk
3/4 cup blueberries

What You Do:

1. For the baking mix, into a blender, place sugar and pulse for a few seconds to grind into an extra-fine consistency. Be careful not to over-process, as it will become powdered sugar.

2. In a large bowl, combine ground sugar, flour, almond meal, and flaxseeds. Sift in baking powder, and add salt. Using a whisk, stir mixture for 2 minutes until everything is thoroughly combined. Store in an airtight container in your pantry for up to 4 months.

3. For the pancakes, in a medium bowl, combine baking mix and milk with a whisk, leaving the mixture a little lumpy. Gently fold in blueberries.

4. Heat griddle and then cover with nonstick spray or brush with oil. Ladle 1/3 cup mixture onto griddle, cooking on one side until bubbles form on top. Flip, and cook on other side until golden brown. Serve warm.

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