Print Recipe Vegan Blueberry Ginger Pancakes (5 votes, average: 5.00 out of 5)

votes, average:out of 5) Loading… Loading… These delicious blueberry ginger pancakes will make your day! The coconut milk will add a special subtle flavor and make the dough very soft and tasty. You you like, try out with some other fruits as well. Ingredients For the pancakes

1 cup buckwheat flour

1 can (400 ml) coconut milk

1 tbsp baking powder

1 tbsp coconut blossom sugar

1 pinch of sea salt

2 tsp cinnamon

1 piece of ginger (2×2 cm)

1 cup blueberries

Coconut oil/olive oil

For topping

1 tbsp maple syrup

Blueberries Instructions Mix the buckwheat flour with the coconut milk, baking powder, sugar, salt and cinnamon. Stir well until you have one consistent dough. Grate the ginger inside, stir again. Lastly, add the blueberries, mix only a little bit. Bring a pan to medium heat (7 out of 10), add oil, and add the pancake batter in your preferred size. Cover with a lid for 4-5 minutes, take lid off and flip around. Serve with additional blueberries and agave juice (optional). Enjoy. Notes The lid will help the pancake to get thicker more quickly.