Low fat Vegan Blueberry Pancakes
|Whole grain flour||3⁄4 Cup (12 tbs)|
|Oat bran||1⁄8 Cup (2 tbs)|
|Wheat bran||1⁄8 Cup (2 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Sea salt||1⁄4 Teaspoon|
|Chia seeds||1 1⁄2 Tablespoon (1 Scoop)|
|Unsweetened almond milk||1 Cup (16 tbs) (Add A Few More Tablespoon Of Milk If Your Mixture Is Too Thick)|
|Unsweetened apple sauce||3 Tablespoon|
|Vanilla stevia||5 Drop (Sweet Leaf)|
|Blueberries||2 Cup (32 tbs)|
|Extra virgin olive oil||3 Tablespoon|
Get out a a large bowl and a spatula. Peel and add in the banana and mash with a fork. It doesn't have to be crazily mashed, but enough so that it'll help keep the mixture together.
Then add in the flour, oat bran, wheat bran, baking soda, sea salt, almond milk, apple sauce and vanilla extract. Start mixing everything together and finally add in the blueberries and mix again. Add in a bit more apple sauce or almond milk if your mixture is too thick, although my consistency wasn't really runny - it was quite thick, so just experiment.
Put a bit of olive oil on a non-stick skillet and heat to medium-low. Scoop 1/4 cup of the mixture and pour onto the skillet. I cooked three at a time for about 3 minutes on each side. When the edges begin to be a bit crispy looking, that's a good indication of when to flip.