These hearty whole-wheat pancakes are full of flavour and oh, so fluffy. Theyre best made during berry season when you can load them up with fresh blueberries but frozen works too, so feel free to make them year round.
Ingredients For Vegan Blueberry Coconut Pancakes Recipe
1 Flax egg
1 cup Whole wheat flour
2 teaspoon Baking powder
0.25 cup Unsweetened shredded coconut
0.25 teaspoon Salt
2 tablespoon Maple syrup
1 cup Unsweetened almond milk
2 teaspoon Apple cider vinegar or lemon juice, optional
0.5 cup More fresh or frozen blueberries
Nutrition value
987
calories per serving
62 g Fat28 g Protein78 g Carbs22 g FiberOther
Current Totals
62 g Fat
28 g Protein
78 g Carbs
22 g Fiber
MacroNutrients
Carbs
78 g
Protein
28 g
Fiber
22 g
Fats
Fat
62 g
Vitamins & Minerals
Calcium
260 mg
Iron
7 mg
Vitamin A
62 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
71 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
22 mg
Copper
1 mcg
Magnesium
369 mg
Manganese
3 mg
Phosphorus
580 mg
Selenium
19 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
