Plant based Recipe for Blueberry Pancakes

Blueberry Whole Grain Pancakes

Whole grain pancakes loaded with fresh blueberries and good things like flaxseed meal, but without added oil, eggs or dairy milk.  They are great for starting your day in good health.

Ingredients:
Dry ingredients to be blended together in medium sized bowl:
1/2 cup old fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup oat flour (or grind up oats with your food processor)
1/4 cup flaxseed meal
1/4 cup almond flour
1 tablespoon chia seed
1 tablespoon egg replacer powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon coriander

Wet Ingredients to be measured into 2 cup vessel and added all at once to the dry ingredients:
1 1/2 cup low fat non-dairy milk such as rice milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

Fold in just until flour mixture is absorbed (don't use electric mixture).

Add 15 ounces of fresh blueberries, gently folding them into batter. Let batter rest for 10 minutes.
Heat a non-stick griddle or skillet to 300 degrees fahrenheit.
Cook 1/4 cup of batter for each pancake until they appear dry around the edge and then flip and cook until golden brown.  These take longer to cook than normal pancakes, about 8-10 minutes each side.

Pancakes loaded with fresh blueberries just starting to cook

Hot pancake ready to serve