Whole Wheat Blueberry Pancakes
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Delicious whole wheat pancakes dotted with sweet blueberries and covered in a delightful fruit topping.
Course Breakfast, Entree
Servings 4
Author Jackie of Vegan Yack Attack

Ingredients

Pancakes

  • 2 Cups Whole Wheat Flour
  • 2 Tbsp . Agave Nectar
  • 4 Tbsp . Baking Powder
  • 1/4 Tsp . Salt
  • 2 Tsp . Cinnamon
  • 4 Tbsp . Ground Flaxseed
  • 1 Cup Almond Milk
  • 1 1/2 Cup Water
  • 4 Tbsp . Coconut Oil liquid form
  • 1 1/2 Cups Fresh Blueberries

Topping

  • 2 Cups Fresh Blueberries
  • 1/4 Cup Agave Nectar
  • 1/2 Cup Water
  • 2 tsp . Arrowroot

Instructions

  • Pancakes- Mix all dry ingredients together and all liquid ingredients together in separate bowls.
  • Then, add the wet mixture to the dry and stir together until smooth, add more water if necessary. Do not over mix.
  • Pour pancake batter onto a oiled, flat skillet heated to medium in 5” circles.
  • When bubbles start coming out of the top flip the pancake over and cook for 2-4 more minutes or until desired darkness.
  • Topping- Put blueberries in a small sauce pan, over medium/high heat.
  • Add in water, agave and arrowroot. Bring to a boil/simmer and let it simmer over medium heat for another 10-15 minutes until it reduces a bit and thickens.
  • Make sure to stir every couple of minutes, let cool and then top your delicious pancakes!