Vegan Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 86.2
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 132.3 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Vegan Blueberry Pancakes calories by ingredient
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Yes Vegan Can Be Delicious!!! Yes Vegan Can Be Delicious!!!
Number of Servings: 10


    1 C Whole Wheat unenriched flour
    1 C Soy Milk - Unsweetened/Natural
    2 tbsp Applesauce - Unsweetened
    2 tbsp Agave Nectar - Light or Raw
    1 tsp Salt (1/2 can be used)
    1 1/2 tbsp vegetable oil
    1 1/2 tbsp baking poweder
    1/2 C Fresh Blueberries - you can use frozen but try to find some that don't have added sugar.


Put all dry ingredients in a bowl and stir lightly with a small spoon.
Add all wet ingredients in a bowl and stir lightly with a small spoon.
Make sure when you stir gently so you don't damage blueberries.

On a pancake pan, heat on Medium for 5 minutes. Test for readiness by placing one drop of water to see if it sizzles. If it does, measure out one pancake. My panckaes are usually 3 in across.

Cook on one side until you see that it is brown on bottom and air bubbles are produced on top. Flip and cook other side. Note: Bluberries will sometimes open up and juice will soak into panckae...that just makes it awesome :D

Cook time depends on how many you make at a time and the size you choose to make.

Eat and Enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user EMGIDEON.

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