Blueberrypancakesmilkfreeeggfree Recipes

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BLUEBERRY PANCAKES, MILK-FREE, EGG-FREE



Blueberry Pancakes, Milk-free, Egg-free image

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.

Provided by Steph_40135

Categories     Breakfast

Time 15m

Yield 6 pancakes

Number Of Ingredients 8

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 eggs or 2 tablespoons water
1/2 cup fresh blueberries or 1/2 cup frozen blueberries

Steps:

  • 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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