Ingredients
Scale
- 1 cup flour
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk or other non-dairy milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm.
Notes
For best results, use fresh baking powder and let the batter rest a few minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg