Blueberry Pancakes
Serves | 13 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
Allergy | Tree Nuts, Wheat |
Dietary | Vegan, Vegetarian |
Meal type | Bread, Breakfast, Dessert |
Misc | Child Friendly, Serve Hot |
Ingredients
- 3 tablespoons melted Earth Balance (or other vegan margarine)
- 1 tablespoon orange juice concentrate
- 1 teaspoon vanilla extract
- 1 1/2 cup almond milk (I used the sweetened variety, but unsweetened works too.)
- 2 tablespoons pure cane sugar
- 3/4 teaspoons salt
- 1 1/2 cup all purpose flour
- 1 tablespoon non-GMO cornstarch
- 1 tablespoon aluminum-free baking powder (or use 2-1/4 teaspoon regular baking powder)
- 1 cup blueberries (fresh or frozen (thawed))
Directions
Step 1 | |
In a medium mixing bowl, whisk together melted margarine, OJ concentrate, vanilla, almond milk, and sugar. Turn on your stove or griddle to medium/medium-high heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops. | |
Step 2 | |
Spray pan or griddle with cooking spray, then measure 1/4 cup sized portions of batter on to pan or griddle. | |
Step 3 | |
Carefully drop 6-8 blueberries on to each batter portion, just after you have poured it on to the griddle. Flip pancake when the edges are starting to look a little dry and the inner 1/3 portion of batter is slightly bubbling. I found that my pancakes were ready to flip about 15 seconds after I finished pushing the blueberries in. | |
Step 4 | |
When both sides of pancakes are golden, transfer them to a plate to serve or cover with a kitchen towel to keep them warm. | |
Step 5 | |
Serve hot with maple syrup and more blueberries, if desired. |
Note
1. This recipe makes about 13 pancakes.
2. Recipe inspired by Blueberry Pancakes at About.com Southern Food.