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
For 0009 Serving(s)
Recipe
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
Directions
Mix flour, baking powder, sugar and salt together in a medium bowl
In a seperate bowl mix applesauce, non-dairy butter and almond milk
Stir in wet mixture slowly into dry, once you get a nice and smooth batter add blueberries
Heat 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.