These Blueberry pancakes are dairy free, nut free, egg fee, gluten free and YUMMY! Who knew all those works would be used in a sentence?
But it works!
The banana and the blueberries keep the pancakes moist, whilst the oats and coconut keep it firm and the flax meal binds it all together.
Not only delicious, and packed full of flavour, they are nourishing and leave you full without feeling heavy!
Plus, they’re fuss-pot approved. 😉
This girl is my love. We are two peas in a pod, but when it comes to food, I’m often hard pressed to find healthy whole foods she’ll eat. But not these! She’s all over them, making them a great, guilt-free option for the littlies.
100% YUM!
What’s good about them?
Bananas promote regularity and add a natural sweetness so you don’t need to add extra sugar. The blueberries also add to the moist goodness and are packed full of anti-ageing and gut health promoting benefits. Whilst the potassium content in both fruits helps regulate fluid balance.
The chia, oats and flaxseeds are full of fibre to give your colon a cleanse and full of omega-3 fatty acids (aka good fats), to help regulate your mood, hormones and weight.
They’re an all round winner. They taste good, make you feel good and look good – enjoy!
Vegan blueberry pancakes
Blueberry Pancakes
Ingredients
- 2 ripe bananas
- 1/2 cup of frozen blueberries (and some fresh ones to serve)
- 1/2 cup oats (blended to make flour)
- 1/2 cup of desiccated coconut
- 1 tbsp chia
- Tsp cinnamon
- 2 tbsp flaxseed meal (blend flaxseeds in a high speed blender)
- 5 tbsp filtered water
- 1 tsp arrowroot baking flower
Instructions
1. Mix flaxseed meal and filtered water together and let it sit for 5 minutes to thicken.
2. Put bananas and the thickened flaxseed mixture into a mixing bowl and smash the bananas with a fork.
3. Add oat meal, coconut flakes, chia and cinnamon.
4. Fold in blueberries. (I use frozen)
5. Heat pan over low heat with coconut oil and wait for the pan to heat up before pouring in the mixture.
PRO TIP: take your time cooking these, you don’t want to burn them. I use a lid to assist the insides to cook. AND Make them small, they’re very filling.
6. Flip over and finish cooking
They should make 6 pancakes, and serve 3.
7. Top with maple syrup, coconut yoghurt and fresh blueberries – yum!
*Note: Re coconut yogurt. There are yucky brands and there are super expensive ones. The ones I use are the best, either nudie or cocobella.
Notes
*Low FODMAP options: Change servings to 4 OR use 2 eggs instead of the flaxseed mixture.
If you try the recipe I’d love to know! So please share with me in the comments below.
xx Jess