Oven baked blueberry pancakes

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)

style="font: 7.0pt "Times New Roman";"> 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