American style blueberry pancakes

AuthorJen BookerDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

 3/4 cup plain white flour (or gluten free alternative)
 1 tbsp arrowroot powder or cornstarch
 1 tsp baking powder
 3 tbsp maple syrup
 1 tsp apple cider vinegar
 1/2 cup dairy-free milk
 2 tbsp vegetable oil
 Blueberries

1

Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil

2

Mix the dry ingredients together in a large bowl

3

Mix the wet ingredients in a bowl and stir into the dry until well combined and the texture is runny but thick

4

Fold in the blueberries

5

Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 30 seconds - 1 minute before carefully flipping onto the other side to cook again

6

Repeat with the rest of the batter

7

Serve with extra maple syrup and enjoy!

Ingredients

 3/4 cup plain white flour (or gluten free alternative)
 1 tbsp arrowroot powder or cornstarch
 1 tsp baking powder
 3 tbsp maple syrup
 1 tsp apple cider vinegar
 1/2 cup dairy-free milk
 2 tbsp vegetable oil
 Blueberries

Directions

1

Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil

2

Mix the dry ingredients together in a large bowl

3

Mix the wet ingredients in a bowl and stir into the dry until well combined and the texture is runny but thick

4

Fold in the blueberries

5

Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 30 seconds - 1 minute before carefully flipping onto the other side to cook again

6

Repeat with the rest of the batter

7

Serve with extra maple syrup and enjoy!

American style blueberry pancakes

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