Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt (optional)
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 1 large egg
- 2 to 3 tablespoons liquid coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- Maple syrup for serving
Instructions
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and optional salt.
- In a separate bowl or measuring cup, mix almond milk, egg, coconut oil, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just mixed; avoid overmixing.
- Fold in blueberries gently to prevent bleeding.
- Preheat a non-stick skillet over medium-high heat and lightly grease it.
- Pour batter onto the skillet using a 1/4-cup measure. Cook until bubbles form on top (about 3 minutes), then flip.
- Cook the other side for another 2–3 minutes until golden brown.
- Keep pancakes warm in an oven set between 175°F to 200°F while cooking remaining batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: Approximately 2 pancakes (120g)
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg