Description
These vegan pancakes don’t even taste vegan! The blueberry sauce adds that extra special touch and complements the pancakes so well.
Ingredients
- FOR THE BLUEBERRY SAUCE:
- 1 cup Fresh Blueberries
- 1 Tablespoon Sugar
- 1 teaspoon Vanilla Extract
- 1 stick Cinnamon
- 1 teaspoon All-purpose Flour
- FOR THE PANCAKES:
- 1-½ cup All-purpose Flour
- 1 Tablespoon White Sugar
- 1 teaspoon Salt
- 3-½ teaspoons Baking Powder
- 1-¼ cup Vanilla Unsweetened Almond Breeze
- 3 Tablespoons Coconut Oil, Melted
- 1 teaspoon Vanilla Extract
- 1 whole Banana, Mashed
Preparation
For the blueberry sauce:
Place blueberries,sugar, vanilla extract, and cinnamon stick in a small saucepan over medium heat. Cover and mix every couple of minutes. Once blueberries soften and liquid starts to release from them, add flour and mix together. Cover again and reduce to low heat. The sauce will be done once blueberries are softened and you have a slightly thick sauce. Remove cinnamon stick before spooning onto pancakes.
For the pancakes:
Sift together flour, sugar, salt, and baking powder in a medium bowl. Add almond milk, melted coconut oil, vanilla extract, and mashed banana. Stir. Don’t worry if there are clumps in your batter, that’s normal!
Spray some cooking spray on a preheated griddle or frying pan. Using a 1/4 cup measuring cup, measure batter and pour onto griddle. Cook until bubbles start to form and flip pancake. Cook another minute or two until brown on both sides.
Serve warm with syrup and blueberry sauce!