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Blueberry Pie Pancakes Recipe

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This recipe for Blueberry Pie Pancakes, by , is from Healthy Baking Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Broder


1/2 cup fresh blueberries
1/3 cup spelt flour (or whole wheat pastry, white or Bobís 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)


Combine dry ingredients in a bowl, then add wet. Mix, but donít 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:
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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