The pancakes are super easy to make and you can adapt them in a million different ways. I use this same recipe to make carrot cake pancakes or chocolate chip ones.
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 8-10 pancakes
Calories 176kcal
Author Dora Stone
Ingredients
1cupFlourall-purpose
½cupFlourwhole wheat
3 ½tsp.Baking powder
1tspSaltkosher
2tbsp.Sugargranulated
1cupAlmond milk
2tsp.Apple cider vinegar
1tbsp.Flaxseedground
½cupWater
3tbsp.Canola oil
½tsp.Vanillaextract
1cupBlueberriesfrozen
Instructions
Sift flour, baking powder, sugar and salt into a large bowl.
In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
Let rest for 10 min.
To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
Flip and cook pancake on other side for 3 more minutes.
Serve with maple syrup.
Notes
The granulated sugar can be substituted with 1/4 cup. of maple syrup or 1 ½ tbsp. of agave nectar.