Blueberry Pancakes

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Blueberry Pancakes
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Delicious pancakes for breakfast with fresh blueberries.


Yields: Makes 5-6

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Ingredients

1 cup whole wheat pastry flour

2 tsps baking powder

Pinch of salt

1 cup almond milk (plus more if batter is too thick)

2 T oil

1 T agave nectar

1 cup blueberries

Oil for cooking


Preparation

Mix all of the ingredients together. Stir until smooth. Add additional almond milk if the batter is too thick.

Warm a non-stick pan on medium heat (if not non-stick, add a little oil before cooking each pancake). Using a 1/3-cup measuring cup, pour the batter into pan. When bubbles appear on pancake, flip and cook until second side is golden brown (or if no bubbles appear after 1-2 minutes, check to see if pancake is browned).

Keep the cooked pancakes warm on a plate in a 200 degree oven. Serve with maple syrup, fruit or non-hydrogenated spread.

Additional Tips

If you don't have almond milk, use soy, rice, oat or hemp milk instead.

If you don't have fresh blueberries, use frozen.

Recipe by
karnaknapp

Video Views: 310

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