Fluffy Blueberry Pancakes

Cook Time:

25

Minutes

Difficulty:

Easy

Serves Up To:

8

Servings


Nutrition Information

Total Fat4.5g
Cholesterol27mg
Sodium230mg
Potassium30mg
Total Carbohydrates17g
Dietary Fiber1g
Sugars4.5g
Protein2.5g

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. 1

    Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.

  2. 2

    Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.

  3. 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. 4

    Gently fold in desired amount of blueberries.

  5. 5

    Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

View Product
Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

View Product

Courtesy of: Crazy for Crust

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