Blue Pancakes Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
2 cups sprouted flour or gluten free flour
1 tsp baking powder
½ tsp baking soda
1 ¾ cups plant-based milk I use oat milk
2 chia eggs 2tbsp chia mixed well with 8tbsp water
1 tsp apple cider vinegar
¼ cup maple syrup or Xylitol or sweetener of your choice
1 tsp pure vanilla extract
Pinch of Himalayan pink salt.
2 ½ tbsp blue spirulina powder
Oil for frying I use grape seed oil
1Prepare your chia eggs and let I sit for 5 to 10 minutes.
2Mix thoroughly all dry ingredients in a bowl, except spirulina.
3In a measuring cup, mix all wet ingredients.
4Combine both mixtures including chia with 1 tbsp spirulina and mix thoroughly. If you find the mixture too thick, you may add 1tbsp of milk and mix well again.
5Heat up your pan and brush little bit of oil in the middle.
6With a measuring cup, scoop about 1/2 cup of the mixture and slowly pour on hot oil.
7Cook on medium heat for couple minutes until it starts bubble.
8Flip over with spatula and cook for 1 more minute.
9Repeat 2 more times than add 1tbsp spirulina into the mixture and stir well.
10Make 3 pancakes and add ½ tbsp of spirulina into the mixture.
11Mix well and make last 2 – 3 pancakes.
12Serve with coconut whipped cream, maple syrup and blueberries.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.