Vegan Blueberry Pancakes with Almond Milk
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 5 g |
|---|---|
| Cholesterol | 0 mg |
| Sodium | 450 mg |
| Potassium | 104 mg |
|---|---|
| Total Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugars | 9 g |
| Protein | 2 g |
Ingredients
1 cup all-purpose flour
2 tablespoons pure cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup + 1 tablespoon Original Almond Breeze Almondmilk (or any other unsweetened varieties)
1 teaspoon vanilla extract
1 pint fresh blueberries
Coconut oil for the skillet
Directions
- 1
In medium bowl, mix together the flour, baking powder, baking soda and salt.
- 2
In a measuring cup or small bowl, measure out the almond milk and vanilla extract.
- 3
Preheat your skillet over medium heat and brush with 1 teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- 4
Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more vegetable oil to the skillet when needed. Serve immediately.
Made with these products:
Courtesy of: A Cozy Kitchen
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