Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
The recipe mixes dry ingredients including flour, baking powder, salt, and cinnamon, which are then combined with wet ingredients such as plant-based milk, maple syrup, mashed banana, and vanilla extract. Blueberries are folded into the batter before cooking. Pancakes are cooked on a lightly oiled pan over medium-high heat, flipped when bubbles appear and edges begin to brown to ensure even cooking and a fluffy texture. Ingredients like mashed banana provide natural sweetness and moisture, while cinnamon adds a warm note that complements the berries.
Serve these pancakes topped with additional fruit and maple syrup for a balanced breakfast dish. They are suitable for those seeking a plant milk-based or dairy-free option without sacrificing flavor or texture.
Tips advise not to overmix to avoid chewy pancakes, flip at the right time to achieve round shapes, and rest batter to relax gluten for softer results. Using a hot oiled pan and testing a small pancake first helps ensure correct cooking temperature. Cooked pancakes can be kept warm in the oven if making in batches.
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- 1 ½ Tablespoons baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- 1 ¾ cups plant milk or water, of
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons banana mashed
- 1 cup blueberries fresh or frozen
Instructions
- Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
- Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
- Add in the berries or chopped fruit.
- Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
- Top pancakes with more fruit, maple syrup, and enjoy.
Notes
- Mix batter until no dry spots remain but avoid overmixing to prevent tough pancakes.
- Flip pancakes when bubbles form and edges start to brown for even cooking and shape.
- Rest batter briefly to relax gluten, resulting in softer pancakes.
- Use a hot, lightly oiled skillet or griddle; test with a small pancake first to check temperature.
- Keep cooked pancakes warm in a low oven when cooking batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 418mg | 17% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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