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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 83.2
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Vegan Blueberry Corn Pancakes calories by ingredient
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Vegan Blueberry Corn Pancakes

Submitted by: WHATAGRL42

Introduction

From the cookbook, "Veganomicon"- The Ultimate Vegan Cookbook. Modifications I made to this recipe include using almond milk instead of the called-for soy milk, and a quarter cup soy yogurt instead of the called-for 2 TBSP of pure maple syrup. I also added the flax seed to my version, and used soy flour instead of the called-for all-purpose flour. From the cookbook, "Veganomicon"- The Ultimate Vegan Cookbook. Modifications I made to this recipe include using almond milk instead of the called-for soy milk, and a quarter cup soy yogurt instead of the called-for 2 TBSP of pure maple syrup. I also added the flax seed to my version, and used soy flour instead of the called-for all-purpose flour.
Number of Servings: 10

Ingredients

    Soy Flour, .25 cup
    Yellow Cornmeal, .5 cup
    Baking Powder, 2 tsp
    Salt, .5 tsp
    Extra Virgin Olive Oil, 2 tbsp
    Almond Breeze Almond Milk, 1.25 cup
    Water .5 cup (8 fl oz)
    Vanilla Extract, 1 tsp
    Flax Seed Meal (ground flax), 2 tbsp
    Soy Yogurt, .25 cup
    Blueberries, frozen (unsweetened), 1 cup, unthawed

Directions

Preheat a non-stick griddle or non-stick pan on medium high heat. Sift together the flour, cornmeal, flaxseed, baking powder, and salt. In a separate bowl, combine all the other ingredients. Add the wet to the dry, mixing until just combined.

Spray the pan with nonstick cooking spray. use a 1/4 cup measuring cup to pour out the batter. Cook pancakes until brown on the bottom and bubbles form on the top, about 4 minutes. Flip pancakes over with a thin spatula, and cook until bottoms are brown and pancakes are barely firm to touch.

Makes 8 to 10 pancakes.

Number of Servings: 10

Recipe submitted by SparkPeople user WHATAGRL42.






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