Blueberry Chocolate Pancakes

Blueberry Chocolate Pancakes

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

Nutritional information:

Calories3608 kJ (862 kcal)
Protein36 g
Fat35 g
Carbohydrates88 g
Fiber20 g


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

Recipe instructions:


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

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
    1 ⁠½ Tbsp Almonds, chopped
  • ¾ tsp Agave syrup
    ¾ tsp Agave syrup

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
    2 tsp Canola oil

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.

  • 2⁄3 cup Blueberries
    2⁄3 cup Blueberries

Finely chop the chocolate. Top the pancakes with yogurt, nuts, blueberries, and chocolate.

  • 0.4 oz Dark chocolate
    0.4 oz Dark chocolate
  • 2⁄3 cup Soy yogurt
    2⁄3 cup Soy yogurt

Enjoy your meal!