Blueberry Chocolate Pancakes

Name: Blueberry Chocolate Pancakes
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2⁄3 cup Blueberries; 2 tsp, ¾ tsp Agave syrup; 1 ½ Tbsp Almonds, chopped; 1 tsp Cocoa powder; 0.4 oz Egg replacer; 2⁄3 cup Whole wheat flour; 2 ½ Tbsp Plant milk, unsweetened (e.g. almond); 2⁄3 cup Soy yogurt; ¾ cup Vegan yogurt alternative; 2 tsp Canola oil; 0.4 oz Dark chocolate

Enjoy our vegan recipe Blueberry Chocolate Pancakes by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories	3608 kJ (862 kcal)
Protein	36 g
Fat	35 g
Carbohydrates	88 g
Fiber	20 g

Utensils:

bowl, spatula, Paper Towel, non-stick frying pan, whisk, Spoon, cutting board, plate, chef's knife, frying pan

Recipe instructions:

1

Prepare the egg replacer according to the package instructions. In a bowl, whisk the egg replacer, yogurt, oatmeal, agave syrup, milk, and cocoa until your batter is smooth.

0.4 oz Egg replacer
¾ cup Vegan yogurt alternative
2⁄3 cup Whole wheat flour
2 tsp Agave syrup
2 ⁠½ Tbsp Plant milk, unsweetened (e.g. almond)
1 tsp Cocoa powder

2

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown. Add the agave syrup, turn of the heat and caramelize with the residual heat and set aside.

1 ⁠½ Tbsp Almonds, chopped
¾ tsp Agave syrup

3

Heat a few drops of the canola oil in a non-stick frying pan over medium heat and wipe it with a paper towel. Repeat after each batch of pancakes.

2 tsp Canola oil

4

For each pancake scoop one tablespoon of the batter into the pan. Bake 3-4 pancakes at a time. As soon as you see bubbles, top with a few blueberries and turn. Bake until golden brown. After each batch of pancakes wipe the pan with the oiled paper towel.