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Blueberry Pie Pancakes Recipe

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This recipe for Blueberry Pie Pancakes is from Healthy Baking Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fresh blueberries
1/3 cup spelt flour (or whole wheat pastry, white or Bob’s gluten-free flour)
2 tbsp rolled oats
1/2 tsp cinnamon
2/3 tsp baking powder
1/8 tsp salt
1/2 tsp pure vanilla extract
1 tbsp sugar or 1 packet stevia
4 Tbsp 1 tsp unsweetened almond milk (or other milk of choice)
1 tbsp coconut or vegetable oil (if you are okay with the taste of fat-free pancakes, you can omit the oil and increase milk to 1/3 cup)
Directions:
Directions:
Instructions

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup, powdered sugar, or Cashew Cream. Or you could even boil some more blueberries (with a bit of sugar, if you wish), and smash them, to make a compote.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
(source: Chocolate Covered Katie)
Perfect for a decadent brunch or a quick breakfast on the go. Batter for these pancakes can be saved for up to three (3) days covered in the fridge.

Serving size: 1 pancake
Nutrition estimate (without topping, using 1 tbsp oil):
Calories 398
Total Fat 16 g
Saturated Fat 2 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 383 mg
Potassium 118 mg
Total Carbohydrates 52 g
Dietary Fiber 5 g
Sugars 21 g
Protein 8 g

 

 

 

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