The Perfect Brunch Recipe To Impress Your Friends
These fun Vegan ombre Blueberry pancakes, are in keeping with The Vogue Veggie philosophy; that healthy vegan/veggie food doesn’t have to be boring! Made from completely natural ingredients they are perfect for impressing your friends at your next brunch date whether they are vegan or not!!
Share these with anyone who would love to recreate this easy recipe to impress their friends!
Vegan Ombre Blueberry Pancakes (GF,Refined Sugar Free)
This delicious Ombre Blueberry Pancake Stack is made from oat flour, with maple syrup, and a flax egg as a healthy alternative to your classic version. The ombre effect comes from using arctic berries blueberry powder!
- 200 g Oat Flour Blend porridge oats if you cant get oat flour
- 1/4 cup Coconut Milk
- 1 tbsp Almond Butter
- 25 g Flax Seed
- 1 tbsp Soda Water
- 1 tbsp Apple Cider Vinegar
- 1 tsp Baking Soda
- 3 tbsp Maple Syrup
- Blueberry Powder I use Arctic Berries
- 1 Handful Blueberries
- Coconut Oil I use a spray oil but you can add a tsp for each 2 pancakes as an alternative
Add your oat flour to a bowl. Blend your 200g oats if you dont have oat flour.
Place your flax seed and 1/2 of the coconut milk to a bowl and leave for 10 minutes to form the flax egg.
Add your baking powder, to the oat flour.
Once combined add your flax egg, remaining coconut milk, soda water, apple cider vinegar, maple syrup, and almond butter, to the dry ingredients and mix well.
Separate your mix into 3 bowls.
To the first add 4 tbsp of blueberry powder and mix until blue, add more if it isnt blue enough.
Add 2 tbsp to your second bowl.
Take you mixes and shape into 6 pancakes using your hands like you would with cookies, 2 dark blue, 2 medium and 2 plain.
Add blueberries into the top of the plain pancakes.
Heat a pan on a medium heat with 3 sprays coconut oil, add a small amount of mix first to check the oil is hot enough then place two pancakes into the pan to cook (if you have a small pan just do 1 at a time).
Cook for approx 1 minute, or until browned, then flip and cook on the other side.
Stack with Nush almond yogurt and blueberries in between layers and Serve!