Blueberry Pancakes Milk Free Egg Free 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.

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS



Dairy-Free, Oven-Baked Blueberry Pancake Muffins image

Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.

Provided by IowaEats

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

cooking spray
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup almond milk
1 egg, beaten
2 tablespoons coconut oil, melted
1 ½ cups frozen blueberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
  • Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
  • Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
  • Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g

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