Simpleveganblueberrypancakes Recipes

PERFECT BLUEBERRY PANCAKES

Perfect Blueberry Pancakes image

The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.

Provided by Rachel Farnsworth

Time 15m

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk or buttermilk
2 large eggs
1/4 cup melted butter
1/2 cup fresh or frozen* blueberries

Steps:

In a large mixing bowl, stir together flour, sugar baking powder, baking soda, and salt.
Whisk in milk, eggs, and melted butter just until combined. Add more milk if necessary to thin out the batter. Fold in blueberries.
Preheat a flat griddle over medium-high heat.
Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
Cook other side until golden brown. Serve hot with syrup.

Nutrition Facts : Calories 176 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 260 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BLUEBERRY PANCAKES

Blueberry Pancakes image

This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.

Provided by sal

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
½ cup plain yogurt
½ cup milk
2 tablespoons vegetable oil
¾ cup fresh blueberries

Steps:

Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g

SHEET PAN BLUEBERRY PANCAKES

Sheet Pan Blueberry Pancakes image

Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.

Provided by fabeveryday

Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 serving cooking spray
3 cups baking mix
2 cups milk
3 eggs
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
Bake in the preheated oven until golden brown, 15 to 18 minutes.
Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g

VEGAN BLUEBERRY PANCAKES

Vegan Blueberry Pancakes image

Make and share this Vegan Blueberry Pancakes recipe from Food.com.

Provided by x_Gaz

Categories Breakfast

Time 30m

Yield 10 4-inch pancakes

Number Of Ingredients 10

Ingredients

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 tablespoons canola oil, plus oil for the pan (or any kind of mild-tasting veg oil)
1/3 cup water
1 -1 1/4 cup plain soymilk
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 cup blueberries

Steps:

Oil a large skillet and preheat over med/high heat for about two minutes.
Sift together the flour, baking powder, salt, and cinnamon, if using.
In a separate bowl, combine the other ingredients.
Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
Do not over mix or the pancakes will be tough; a couple of lumps are okay.
Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
Transfer to the plates, and repeat until the rest of the pancake mix is used.

Nutrition Facts : Calories 115.3, Fat 3.4, SaturatedFat 0.3, Sodium 202.5, Carbohydrate 18.6, Fiber 0.9, Sugar 5, Protein 2.5

SIMPLE VEGAN BLUEBERRY PANCAKES

Simple Vegan Blueberry Pancakes image

We have these every Saturday morning at our house. So simple and fast, these are a nice change from cereal all week! Serve with pure maple syrup and a hot cup of strong coffee.

Provided by Little Vegan Devil

Categories Breakfast

Time 15m

Yield 8 pancakes, 2 serving(s)

Number Of Ingredients 5

Ingredients

1 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 cup soymilk
1/3 cup blueberries

Steps:

Mix together flour, baking powder and cinnamon.
Add soy milk and blueberries and stir gently until "just mixed".
If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency.
Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over.
After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
Serve hot and enjoy!

Nutrition Facts : Calories 290.4, Fat 3.7, SaturatedFat 0.5, Sodium 608.2, Carbohydrate 57.1, Fiber 8.4, Sugar 7.6, Protein 12.1

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