Using flax seeds or chia seeds soaked in water is a great way to replace eggs to hold a vegan blueberry pancake recipe together.

Ingredients:

• 2 Flax Eggs (2 Tbsp. of flax seed meal + 6 Tbsp. of water)
• 1 cup of Sprouted Quinoa Flour
• 1/2 cup of Organic Blanched Almond Flour
• 2 Tbsp. of Organic Arrowroot Starch
• 2 tsp. of Organic Coconut Flour
• 2 tsp. of Gluten Free and Aluminum Free Baking Powder
• 1/2 tsp. of Sea Salt
• 1 1/4 cup Non-Dairy Milk (Coconut Milk, Almond Milk, etc.)
• 3 Tbsp. of Favorite Oil
• 1 Tbsp. of Maple Syrup
• 1 cup Fresh or Frozen Organic Blueberries

Instructions:

1. Combine the flax seed meal and water in a bowl - set aside to gel.
2. In another bowl whisk together the dry ingredients. 
   
3. When enough time has passed stir the wet ingredients into the flax seed gel.
4. Then mix together with the dry ingredients until a smooth consistency is reached.  Fold in the blueberries.
5. Pour 1/4 cup of batter onto a greased medium hot griddle and cook until the edges start to bubble ( about 2 minutes). 
6. Then flip pancakes and cook for another minute or until done.

Be creative and experiment when making your vegan blueberry pancake recipes.  Try different flour combinations and even give sprouted flours a try.

Ingredients:

• 1 cup Gluten Free All Purpose Flour
  
• 1 tbsp. Ground Flax Seeds
  
• 2 tsp. of Gluten Free and Aluminum Free Baking Powder
• 2 tsp. of Ground Cinnamon
  
• 1/4 tsp. of Sea Salt
  
• 2 tbsp. Maple Syrup or Raw Coconut Nectar
  
• 1 tsp. Vanilla Extract
  
• 1/4 cup Unsweetened Applesauce
• 1 cup of Vegan Milk
  
• Fresh Organic Blueberries
• Optional:  Use Stevia as the Sweetener
  

Instructions:

1. Sift dry ingredients together in a bowl.  In a separate bowl combine wet ingredients.
   
2. Add wet ingredients into dry ingredients (little at a time) until consistency is reached.
3. Add more vegan milk if needed.
   
4. Ladle 1/4 cup of batter onto a medium-hot oiled griddle or non-stick pan.
   
5. Cook for approx. 2 minutes before flipping pancakes.
6. Cook for approx. 1 to 2 more minutes and place pancakes onto a plate.  Garnish with fresh blueberries.

Vegan milks can include coconut milk, almond milk, and hemp milk - which can all be made right in your kitchen.

Ingredients:

• 2 1/2 cups Gluten Free Flour Mixture
  
• 1/2 tsp. of Gluten Free and Aluminum Free Baking Powder
• 1/2 tsp. of Pure Baking Soda
  
• Pinch of Sea Salt
• 1/4 cup of Coconut Oil (melted)
  
• 1 tbsp. Chia Seeds + 2 tbsp. Water (let sit until gel forms)
  
• 1 3/4 cups of Vegan Milk
  
• 2 tbsp. Raw Coconut Nectar or Maple Syrup
• 1 tsp. Vanilla Extract
  
• 2 tsp. of Apple Cider Vinegar
  
• Dash of Cinnamon and Nutmeg

Instructions:

1. Combine dry ingredients with wet ingredients. 
   
2. Blend ingredients together until a smooth consistency is reached, but not too thin or too thick.
   
3. Heat up an oiled griddle or non-stick pan to a medium-high heat. 
   
4. Ladle desired portion of batter onto heated griddle or oiled pan.
5. When bubbles start to appear and in approx. 2 to 3 minutes, it's time to flip the pancakes. 
   
6. Then cook pancakes for approx. 2 minutes longer - pancakes should be a golden brown color.
   
7. Remove from heat and stack pancakes on a plate. 
   
8. Serve your pancakes with fresh blueberries and good quality maple syrup.
   

Mixing your pancake batter in a high speed blender can speed things up!

Newsletter #44
The
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