Blueberry Pancakes
You'll flip over these blueberry pancakes. When it comes to a well-balanced breakfast, this recipe hits the mark. It replaces butter and full-fat milk with only the healthiest ingredients. One bite and you'll understand what all of the flap is about.
Ingredients
- 2 cup(s) flour
- 9 teaspoon(s) sugar
- 1 teaspoon(s) salt
- 6 teaspoon(s) baking powder
- 1/2 cup(s) unsweetened applesauce
- 1/4 cup(s) non-dairy butter
- 1 3/4 cup(s) almond milk
- 1 cup(s) blueberries
Instructions
- Mix flour, baking powder, sugar and salt together in a medium bowlIn a seperate bowl mix applesauce, non-dairy butter and almond milkStir in wet mixture slowly into dry, once you get a nice and smooth batter add blueberriesHeat up pan with some oil or cooking spray.
- Drop 2-3 tablespoon full into pan for large pancakes, less for smaller ones.
- Cook on one side until you see small bubbles, then flip for a minute or so.
- Place on plate.
- Repeat until all batter is gone.
- Serve and enjoy!.
Nutrition
Calories: 1730kcalCarbohydrates: 292.31gProtein: 29gFat: 53.07gSaturated Fat: 8.5gSodium: 3014.61mgFiber: 13.19gSugar: 76.84g
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