Oven baked blueberry
pancakes
Prep Time
10 mins
Cook/Chill Time
20 mins
Total Time
30 mins
Oven
baked blueberry pancakes. My blueberry sheet pancakes are vegan,
gluten-free, healthy and low in calories. The recipe is easy to make and
family friendly
Servings: 12
Calories: 140 kcal
Author: Ela
Ingredients
Dry
ingredients:
·
1 1/2 cup white rice flour (240 g)
·
1/3 cup dried shredded coconut (30 g) *see recipe
notes
·
1 1/2 tsp baking powder
·
1/2 tsp baking soda
·
Pinch of salt
Wet ingredients:
·
1 1/4 cup light coconut milk (300 ml)
·
3 flax eggs (3 tbsp ground flax seeds + 9 tbsp water)
·
1/4 cup maple syrup (80 g) or more to taste
·
1 1/2 tbsp lime juice or apple cider vinegar
·
1 cup fresh blueberries (150 g)
Instructions
1.
Make the flax eggs by mixing 3 tbsp ground flax seeds with 9
tbsp water, set aside for 5-10 minutes
2.
In a small bowl combine coconut milk, maple syrup, and lime
juice, set aside
3.
Put the dried shredded coconut into a food processor or coffee
grinder and blend for a couple of seconds (skip this step if you use ground
almonds)
4.
Combine all dry ingredients in a bowl and stir with a whisk
5.
Add the flax eggs and the coconut milk to the bowl with the dry
ingredients and whisk everything together until just combined
6.
Pour this mixture into a lined sheet pan (mine measures about
8x11 inches)
7.
Top with blueberries
8.
Bake in the oven at 375 degrees F for 20-25 minutes
9.
Let cool for 5 minutes, carefully remove from the pan and cut
into slices
10. Enjoy
with maple syrup or any other sweetener ( I used a glaze with Erythritol, click here for the
recipe)
Source https://elavegan.com
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