Vegan Blueberry Corn Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Soy Flour, .25 cupYellow Cornmeal, .5 cup Baking Powder, 2 tspSalt, .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
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.
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.
Nutritional Info 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
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