Healthy Blueberry Pancakes

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www.theconsciousplantkitchen.com

These Healthy Blueberry Pancakes are a simple breakfast ready in under 20 minutes, rich in protein and fiber, and entirely refined-sugar free, egg-free, and dairy-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-blueberry-pancakes/ or scan the QR code here ➡️

Prep Time20

Cook Time10

Total Time30

Servings: servings (3 pancakes each)

Calories: 364kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cups Almond Milk (note 1)
¼ cup Dairy-Free Yogurt (note 2)
1 ½ cups All-Purpose Flour (note 3)
2 tablespoons Maple Syrup (note 4)
3 teaspoons Baking Powder
1 tablespoon Light Olive Oil (note 5)
1 teaspoon Vanilla Extract
2 cups Blueberries Fresh or Frozen

Optional

¼ teaspoon Salt

US Customary - Metric

Instructions

In a large mixing bowl, add all the dry ingredients: flour, baking powder, and salt if used. Whisk to combine.
Whisk in almond milk, yogurt, maple syrup, vanilla extract, and olive oil until a thick and smooth pancake batter form.
Fold in fresh or frozen blueberries and gently stir to incorporate them.
Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
Scoop out 1/2 cup of pancake batter in the warm pan. If it doesn't spread well, use the back of a spoon to press the batter and create a wider round shape.
Cook the pancakes for 2-3 minutes, then flip them and cook them on the other side for 1 minute or until fully cooked in the middle.
Transfer to a cooling rack or plate and repeat these steps until you run out of batter. I made 9 pancakes with this batter.

Notes

Note 1: Any milk work in the recipe, soy milk is a great swap to boost the pancake's proteins.

Note 2: Any yogurt works, from coconut yogurt to soy yogurt.

Note 3: Or white whole wheat flour to increase the fiber content.

Note 4: Any sweetener like agave syrup, date syrup, or coconut sugar works as a healthy option.

Note 5: Any oil with a light flavor works. Avocado oil is a great healthy option.

Storage: Store leftover pancakes in the fridge for up to 3 days in a sealed container. Freeze up to 1 month in Ziploc bags and thaw in the fridge the day before. Rewarm in a warm pan, or microwave for 1 minute.

Serving: Serve the pancakes with yogurt, natural peanut butter, banana slices, blueberries, or a drizzle of maple syrup.

Nutrition