Vegan Blueberry Pancakes

• Vegan

• Produce

  • 1 Banana
  • 1 cup Blueberries, fresh or frozen

• Refrigerated

  • 1 1/4 cup Diamond almond milk, Blue

• Condiments

  • 1 Maple syrup or agave, Pure

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 Cooking spray

Found on bbritnell.com

Ingredients

• 1 1/4 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of cinnamon
• 1 1/4 cup of Blue Diamond Almond Milk (any flavor will do...I used the cashew blend)
• 1 tablespoon of coconut oil, melted
• 1 banana, mashed
• 1 cup of fresh or frozen blueberries, plus extra for topping
• Cooking spray for griddle
• Pure maple syrup or agave for topping

Directions

• In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and cinnamon.
• In a medium bowl, mix together the almond milk, coconut oil, and mashed banana.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently stir to combine.
• Mix in the blueberries and mix.
• Heat a griddle or skillet to medium heat. The trick with these pancakes is to cook them over a medium-low heat for a longer period of time. Mine took about 4-5 minutes on each side.
• For large-ish pancakes, pour 1/2 cup of the batter onto the griddle. Once the bottom and sides have firmed up (about 2-3 minutes) flip the pancake. Cook for 4-5 minutes on the other side until a nice golden brown. Flip again and cook for an additional 1-2 minutes on the original side.
• Once all done, top with blueberries and syrup and ENJOY!!