I haven't had pancakes in a long time and have been craving them, plus Saturdays call for a delicious satisfying breakfast- don't you think :) ?
Although I am trying to stay away from processed foods, I am dying to try this recipe. Well and we can always make it a bit more healthy using whole wheat flour to take some of the guilt away. Don't these vegan pancakes look sooo delicious!
Yum!
Enjoy your Saturday!
xo Edyta
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (13.5-ounce) can coconut milk
1/4 cup coconut oil
1 cup blueberries, rinsed
oil for the pan
Directions:
1. In a medium-size bowl, mix together flour, baking powder, baking soda, and salt. Add coconut milk and oil, mixing until combined. Carefully fold in blueberries.
2. Spray a small frying pan with oil and preheat over medium-low heat. Pour approximately 1/4 cup batter into the pan and spread into a 5″ circle. Cook for 1 to 2 minutes, or until the bottom is lightly browned. Flip over and cook an additional 1 minute or so on the other side. Once the pancake is golden brown, remove from pan and place on a plate. Repeat with remainder of batter until all has been used.
Half & Half Pancakes: prepare as above except use 1 cup all-purpose flour + 1 cup whole wheat flour.
Makes: approximately 8 (5") pancakes, Preparation time: 5 minutes, Cooking time: 25 minutes
Vegan Recipe Source