You wanna know why I’m eating my vegan blueberry and peanut butter pancakes almost EVERY day right now?

(Yes, you read that correctly.)

Not only are my pancake recipes the bomb dot com, most of them include ingredients that naturally help BOOST YOUR IMMUNITY – hands up if that’s also a priority for you right now!

Think powerhouses like blueberries, strawberries, lemon, ginger, and cinnamon …there’s also plenty of wriggle room to add other immunity-boosters like turmeric, almonds and seeds! 

Not a bad way to get that vitamin C, vitamin D and zinc in, huh!

Here’s one of my favs (you’ve probably seen it on my IG stories recently!) from the updated KATE’S BOOK OF PANCAKES.

Vegan Peanut Butter & Blueberry Pancakes

Ingredients

• 1.5 cup oat flour
• 1 flax egg 
• 1 tsp of baking powder
• ½ tsp of  pink salt
• 1 tsp vanilla flavor
• Dash of cinnamon
• Dash of cardamom 
• Stevia or sweetener of choice 
• 1-1.5 cups water (add more water if oats soak up too fast). 
•  *You can make “buttermilk” by using 1/2 cup plant milk + 1 tsp coconut vinegar. Whisk and sit for 5 min before incorporating. If you use this, just combine with another 1/2 cup water for recipe.

Preparation

1. Combine and mix dry ingredients in large mixing bowl.
2. Add wet ingredients, stir in slowly with a folding motion. Do not over mix; some lumps are ok.
3. Let the batter rest for 2-3 minutes before cooking. (Add more water if batter soaks up moisture too quickly).
4. Prepare pancakes per usual. 
5.  Top with frozen wild blueberries, pb sauce (pb powder + water), maple syrup and coconut shreds. 

If you give this, or any of my recipes, a go don’t forget to tag them with #lrdlifestyle + #kmannrecipes so we can see your works of art!

(PS, have you tried my PEAR-fect waffle recipe yet? Another great breakfast idea!)

Like this recipe? Pin it for later!  📍