Dairy Free Blueberry Pancakes! Four simple words that mean so much. This recipe has healthier ingredients and big fat blueberries to boot.
Breakfast is a favorite meal for many and those same people often have breakfast for dinner. I have to put this recipe under a category in my blog and I suppose I will go with breakfast but, boy, am I tempted.
Brunch definitely. You can make these Dairy Free Blueberry Pancakes ahead of time and have them in the refrigerator. When brunch begins, put them on a cookie sheet at 350 degrees for 5 minutes and they will be like you just made them fresh.
Brunch is always fascinating to me. A group of friends, even two or three people, with a plethora of choices. It’s such an extravagant thing.
You could also have a bowl of fresh fruit cut into bite size pieces. No topping at all, just fresh fruit. Currant Scones with Blackberry Jam would keep a fruit theme going.
The batter for these pancakes is made with whole wheat flour, almond milk and frozen blueberries. I picked through the bag of fruit to get the plumpest ones – just because.
I figured the smaller ones would be just fine in our cereal. My hands were a mess but it was all worth it. Scrumptious pancakes with big fat blueberries.
The syrup can be any that you choose but I am a big maple syrup lover. It just seem so pure. Any that you choose will make your breakfast/brunch/dinner no less fantastic!
Dairy Free Blueberry Pancakes! Four simple words that mean so much.
Mix the first five ingredients which is everything but the blueberries.
- Lightly butter a frying pan/skillet/griddle.
- Pour 1/4 cup blueberry batter into the pan. I have a pan (not a griddle) so I do one at a time. You can do two or three at a time if you have a larger griddle.
Sprinkle a few blueberries around on top of the batter in the pan. The reason I don't mix the blueberries into the batter is so that they stay firmer and don't turn the batter blue.
Cook about 3 minutes until the bottom is golden and the batter top shows little bubbles.
- Turn the pancake over and cook another few minutes.
They can be put on a baking sheet to reheat if needed.
Serve with your favorite syrup.
After the pancakes have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn't take any planning. You should heat them in a 350° over for about 5 minutes.