Extra-fluffy Dairy-free Blueberry Pancakes

Yield

8 pancakes

Time

20 min

freshly baked blueberry rosemary scones

This is an incredibly quick and easy pancake recipe that never fails to make extra-fluffy pancakes filled with the juiciness and slight sweetness of antioxidant-rich blueberries. The best part is that I can use almond milk, which I always have handy because I'm lactose intolerant! Also, if you somehow end up not finishing these delicious cakes, you can even freeze the leftovers.

Ingredients

  • 1½ cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1¼ cup almond milk
  • 3 tbsp oil
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup frozen blueberries

Preparation

  1. Whisk together dry ingredients.
  2. Add remaining ingredients and whisk until smooth. Mix in blueberries.
  3. In preheated skillet, coated with oil or butter, pour in ~⅓ cup batter, and allow to cook until bubbles are visible throughout before flipping.
  4. Repeat until all batter has been used up. Keep pancakes warm in oven (~200℉) while you make the rest. Enjoy!