Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 1 large egg
- 2 tablespoons coconut oil (liquid state)
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- In a separate bowl or glass measuring cup, mix the almond milk, egg, coconut oil, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix. Fold in the blueberries carefully.
- Preheat a non-stick skillet over medium-high heat and lightly coat it with cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
- Keep warm in a low oven while finishing the remaining batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 6g
- Sodium: 270mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg