Description
These Dairy-Free Blueberry Buttermilk Pancakes are bursting with fresh blueberries and taste just like the real thing.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 cup (minus one tablespoon) lite coconut milk
- 1 egg
- 1 tablespoon coconut oil, melted
- 1 cup fresh blueberries (if using frozen, keep them frozen when adding to batter)
Instructions
- Preheat oven to 200 if you’re going to be holding the pancakes and keeping them warm.
- Place one tablespoon of apple cider vinegar in a one-cup measuring cup, fill the rest of the way up with lite coconut milk. Set aside for at least 5 minutes.
- Whisk together dry ingredients in a large bowl. In a separate small bowl, whisk together wet ingredients.
Pour wet ingredients into dry ingredient bowl and mix until just combined. Do not overmix! Gently fold in blueberries. - Preheat griddle or nonstick pan over medium heat (you don’t want to cook them too hot or they won’t cook evenly…I keep my setting to about a 4 or 5). Spoon 1/2 cup of batter onto griddle or into pan and let cook 2-3 minutes. When batter starts to bubble and they pop, it’s time to flip. Use a wide, flat spatula to gently flip and cook another 1-2 minutes on the other side.
- Place on a plate in the oven if you’re holding or serve with toppings of your choice.
Notes
This recipe can easily be doubled.