Fluffy Blueberry Pancakes

Name: Fluffy Blueberry Pancakes
Cook time: 25 min
Total time: 25 min
Yield: 8
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 Original Almondmilk (or any other unsweetened varieties); 2 tablespoons (30 ml) vegetable oil; 1/2-1 cup fresh or frozen thawed blueberries

Cook Time:
25 Minutes: Difficulty:
Easy: Serves Up To:
8 Servings

Nutrition Information

Total Fat	4.5g

Total Carbohydrates	17g

Cholesterol	27mg
Sodium	230mg

Potassium	30mg
Dietary Fiber	1g
Sugars	4.5g

Protein	2.5g

Directions

Step 1 complete
Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.
Step 2 complete
Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
Step 3 complete
Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
Step 4 complete
Gently fold in desired amount of blueberries.
Step 5 complete
Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.