Blueberry Pancakes, Milk-free, Egg-free Recipe #92649
A seriously delicious recipe. We pick our wild blueberries here in August, and freeze 75% of our pickings. They are smaller (not tiny), making them perfect for these pancakes. Recipe is from The Milk-Free Kitchen.
by Steph_40135
15 min | 5 min prep
6 pancakes
- 1 cup white flour
- 3 tablespoons white sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons margarine
- 3/4 cup water
- 1 egg or 2 tablespoons water
- 1/2 cup fresh blueberries or frozen blueberries
- Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
- Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- Mix blueberries with dry ingredients, just before adding the liquids.
- Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
- Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
- Serve hot with margarine, honey, brown sugar or maple syrup.
- Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.
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5 stars