Simplify breakfast with these whole wheat, berry-studded pancakes from the Plantifully Lean cookbook. Add in slices of banana, chocolate chips, or toasted coconut for your ultimate customized pancakes. What you need: 11⁄4 cups whole wheat flour 2 teaspoons baking powder 1⁄2 teaspoon salt 2 tablespoons coconut sugar 1 teaspoon vanilla extract 11⁄4 cups water 1⁄2 cup fresh or frozen blueberries, plus more for serving Cooking spray, for cooking 2 tablespoons maple syrup, for serving What you do: In a medium bowl, stir flour, baking powder, and salt.
Add sugar, vanilla, and water, and stir until combined. Gently fold in blueberries. In a nonstick griddle over medium-high heat, lightly spray with oil.
Working in batches, scoop a 1⁄4 cup of batter on pan, leaving a few inches between each pancake. Cook 2 minutes and flip and cook for 2 minutes more, until cooked through and golden brown on second side. Transfer to a plate and repeat with remaining batter.
Enjoy with more blueberries and a drizzle of maple syrup. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Dreamy Vegan Blueberry Oat Milk Pound Cake Easy Vegan Blueberry-Coconut Oat Bars Vegan Blueberry-Orange Bundt Cake JUMP TO ..
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