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Blueberry Pancakes
A blueberry pancake recipe that will leave you wanting more!
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
203
kcal
Author
Michelle
Ingredients
1
cup
all-purpose flour
2
tbsp
sugar
2
tsp
baking powder
1
tsp
ground cinnamon
½
tsp
salt
1
cup
Sugar Free Almond milk
2
tbsp
unsalted butter
melted (or vegetable oil)
1
tsp
vanilla extract
Instructions
In a large bowl place flour, sugar, baking powder, cinnamon and salt and whisk until combined.
Pour in milk, butter and vanilla extra to dry ingredients, mix.
Using a ⅓ C scoop pancake batter onto a greased griddle or skillet.
Once you begin to see bubbles form on the top of your pancake flip to the other side and allow to cook for another 3-4 minutes, until golden brown.
Spread a touch of butter and syrup over the top of your pancake with a handful of blueberries!
Nutrition
Calories:
203
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
375
mg
|
Potassium:
285
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
175
IU
|
Calcium:
195
mg
|
Iron:
1.7
mg