Blueberry pancakes made without eggs or dairy, but are still tender and fluffy.
Whole grain flour
3⁄4 Cup (12 tbs)
1⁄8 Cup (2 tbs)
1⁄8 Cup (2 tbs)
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
5 Drop (Sweet Leaf)
2 Cup (32 tbs)
Extra virgin olive oil
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.
These pancakes are packed full of blueberries that have an explosion of flavour every time you bite into one. I'm not a huge pancake lover, but when a good 1/2 of it consists of fresh fruit, I can't resist. I ate these today right after I made them and they don't even need any accompaniment, in my opinion. Just eat as is...maybe add a fresh blueberries on top for good measure. You could exchange the blueberries for raspberries, blackberries, or strawberries or apples or ...ok, well let's just stick to blueberries for now.