Blueberry Flax Pancakes Recipes

BLUEBERRY-FLAX BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
• Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

BLUEBERRY FLAX PANCAKES

Steps:

• Set a nonstick skillet over medium heat.
• In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
• Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

BEST VEGAN BLUEBERRY PANCAKES

Steps:

• Start the flax egg (it needs to sit for 15 minutes).
• Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.
• In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.
• Stir the wet ingredients into the dry ingredients. If you'd like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).
• Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

CLASSIC BLUEBERRY PANCAKES

Steps:

• In a mixing bowl, whisk egg, milk, and oil until well combined.
• On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients.
• Mix only until just combined, do not overmix. Fold in blueberries (see note).
• Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about 1/4 cup scoops.
• Cook for 2-3 minutes or until bubbles appear and don't disappear. Flip and cook for another 2-3 minutes or until golden brown and cooked through.
• Serve immediately with desired toppings.