Blueberry Pancake Latte
This blueberry pancake latte tastes like a cross between a refreshing coffee drink and a stack of blueberry pancakes in a cup. With a subtle fruitiness from homemade blueberry syrup, the natural sweetness of maple syrup, and coffee vibes from espresso, it’s perfect for busy mornings when you crave pancakes but don’t feel like pulling out mixing bowls or standing over the stove flipping batter. Easy to make, naturally dairy-free, and made with plant-based ingredients, it’s something you’d pay $10 for at a trendy café.
Ingredients
Blueberry Syrup
- 2 cups frozen blueberries
- Juice of ½ a lemon
- 3 tbsp maple syrup
Lattee
- 1 cup ice
- 1 cup soy milk
- 1 scoop vegde nutrition vegan collagen
- 2 shots espresso
Instructions
- To a pan over medium heat, add your blueberries, lemon, and maple syrup.
- Pan fry for 5 minutes until the blueberries have softened, and remove from the pan
- You can leave the blueberries as is or blend them to make a smooth sauce.
- Mix your collagen into your soy milk.
- Layer the blueberry syrup on the bottom, followed by the ice, collagen milk, and espresso.
Notes
The nutrition info is for 1 latte. The blueberry syrup is enough for 2 lattes.
Nutrition
Serving: 1servingCalories: 344.8kcalCarbohydrates: 52.8gProtein: 19.7gFat: 6.8gSaturated Fat: 0.9gPolyunsaturated Fat: 3.52gMonounsaturated Fat: 1.23gSodium: 187.2mgPotassium: 652.8mgFiber: 7.3gSugar: 39gVitamin A: 146.91IUVitamin C: 10.51mgCalcium: 296.9mgIron: 1.9mg
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