Blueberry Pancakes with Blueberry Drizzle

  • 1 cup all purpose flour
  • 2 Tblsp Sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup coconut heavy creamer
  • 1 tsp vegetable oil
  • 1 Tblsp ground flaxseed & 3 Tblsp water
  • 1/2 cup fresh blueberries (optional)
  • 1/2 cup additional fresh blueberries
  • 1 Tblsp sugar
  • 1 Tblsp water
  • powdered sugar (optional)
  • vegan butter (such as Earth Balance) optional

Lightly spoon flour in to a dry measuring cup.  Combine flour and next 4 ingredients (flour thru salt) in a large bowl.  Make a well in the center.  Combine coconut milk, oil and flaxseed water mixture; add to flour mixture stirring until smooth. Fold in blueberries (optional).

Spoon about 1/3 cup of batter onto a hot nonstick griddle, coated with butter (optional).  Turn pancakes when tops are covered with bubbles and edges look cooked.  Cook til golden brown.

While pancakes are cooking, put 1/2 cup of blueberries in small sauce pan with sugar and water, heat over med high heat til a bit of a syrup forms but blueberries are still in tact.

Serve hot pancakes, pour a bit of blueberry drizzle over the top, a bit of a powdered sugar sprinkle and top with a dollop of butter.  YUM

3 responses to “Blueberry Pancakes with Blueberry Drizzle

  1. Pingback: Fluffy Light Blueberry Pancakes…blueberry drizzle…mmmmm | Plant Based Diet Adventures

  2. petit4chocolatier

    These look scrumptious! Blueberry pancakes with the drizzle are on my list to prepare very soon.

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