Feast your eyes on these Scrumptious Blueberry Pancakes that are oh-so fluffy and light! You’re not going to believe how good these are until you try making them. The way these melt in your mouth with the freshly warmed blueberries is absolutely drool-worthy. Feel free to drizzle some maple syrup on top or dust it with powdered sugar as I did. Be sure to give these a try with your family for brunch or make them ahead for your weekly meal prep. They make for a quick breakfast or pancake roll-up with peanut butter and jam- either way, I guarantee you’ll be very satisfied.
Yields 14 pancakes
Ingredients
1-1/2 cup King Arthur organic flour
4 Tsp. baking powder
1 cup fresh blueberries
1 Tbsp. white vinegar
2 Tbsp. Woodstock organic cane sugar
1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed and set aside
1¼ cup plain almond milk
¼ cup Earths Balance Vegan Butter + more for cooking
1 tsp. vanilla
pinch of Vitacost Himalayan Pink Salt
Directions
- In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
- Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter. Sprinkle some blueberries on top of the pancakes.
- Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
- Serve the pancakes stacked with peanut butter and sliced apples.
Chef’s tip: You can add lemon zest to the pancake batter for an extra zing!
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