Oven baked blueberry pancakes

Oven baked blueberry pancakes

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 12

Calories: 140kcal

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)

·         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

                                                      

Source  https://elavegan.com

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