Fluffy Blueberry Pancakes
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 4.5g |
|---|---|
| Cholesterol | 27mg |
| Sodium | 230mg |
| Potassium | 30mg |
| Total Carbohydrates | 17g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 4.5g |
| Protein | 2.5g |
Ingredients
1 cup (131g) all-purpose flour
2 tablespoons (27g) granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon lemon juice
1 cup (237ml) Original Almond Breeze Almondmilk (or any other unsweetened varieties)
2 tablespoons (30 ml) vegetable oil
1/2-1 cup fresh or frozen thawed blueberries
Directions
- 1
Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.
- 2
Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
- 3
Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
- 4
Gently fold in desired amount of blueberries.
- 5
Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.
Made with these products:
Courtesy of: Crazy for Crust
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