Name: Fluffy Vegan Blueberry Quinoa Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ teaspoon sea salt; 3 tablespoons almond oil (or other light flavored oil); 1 cup blueberries (fresh or frozen, but frozen will turn them more blue!); 2 teaspoons coconut flour; 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water); 1 cup toasted quinoa flour; 2 tablespoons arrowroot starch; 1¼ cup non-dairy milk; 2 teaspoons baking powder; 1 tablespoon maple syrup; ½ cup almond flour

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

With the pancakes it's the ingredient that makes them the best pancakes I've ever tasted. They're ultra fluffy, but also moist and tender. They soak up the maple syrup, but don't fall apart when you cut into them with your fork.

Tree Nuts

Mediterranean

Vegetarian

Vegan

Seasonings

gram

sea salt

Oils

milliliter

almond oil

Fresh Fruit

blueberry

Flour & Meal

coconut flour

ground flaxseed

quinoa flour

arrowroot powder

Non Dairy Milk

almond milk

Rising Agents

baking powder

Syrup

maple syrup

almond flour

Water

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Choline

Vitamins

Pantothenic acid (B5)

Niacin (B3)

Copper

Minerals

Zinc

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Carbohydrates

Protein

Saturated Fat

Sodium

Potassium

Vitamin E

Vitamin K

Riboflavin (B2)

Manganese

Sugar

Vitamin C

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Fluffy Vegan Blueberry Quinoa Pancakes

Baking Goods

Produce

Dairy

Condiment & Toppings

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