Vegan Blueberry Pancakes with Almond Milk
Nutrition Information
| Total Fat | 5 g |
| Cholesterol | 0 mg |
| Sodium | 450 mg |
| Potassium | 104 mg |
| Total Carbohydrate | 26 g |
| Dietary Fiber | 2 g |
| Sugars | 9 g |
| Protein | 2 g |
Directions
In medium bowl, mix together the flour, baking powder, baking soda and salt.
In a measuring cup or small bowl, measure out the almond milk and vanilla extract (or for extra creaminess use any Almond Breeze Almond Cashew Blend).
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.
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.
Featured In: Food Blogger
Courtesy of: A Cozy Kitchen
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 Almond Breeze Original (or for extra creaminess use Almond Breeze Almond Cashew Blend Unsweetened Original)
- 1 teaspoon vanilla extract
- 1 pint fresh blueberries
- Coconut oil for the skillet
