Dairy-Free Soft and Fluffy Blueberry Pancakes Dairy-Free Soft and Fluffy Blueberry Pancakes

Dairy-Free Soft and Fluffy Blueberry Pancakes Dairy-Free Soft and Fluffy Blueberry Pancakes could be just the dairy free recipe you've been looking for. This recipe makes 8 servings with 219 calories, 4g of protein, and 5g of fat each. For 97 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a side dish. 6082 people have tried and liked this recipe. A mixture of maple syrup, coconut oil, blueberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a good spoonacular score of 49%. If you like this recipe, you might also like recipes such as Cynthia’s Blueberry Dairy-Free Pancakes, Soft and Fluffy Blueberry Lemon Cookies, and Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it's a nice scoopable consistency for scooping onto skillet, tweak as necessary. Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through. Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven. Serve with maple syrup or your favorite topping. In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it's a nice scoopable consistency for scooping onto skillet, tweak as necessary. Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through. Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven. Serve with maple syrup or your favorite topping.

 

Step by step:

1. In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.

2. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it's a nice scoopable consistency for scooping onto skillet, tweak as necessary. Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through. Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed.

3. Add more cooking spray to wiped skillet before starting next batch. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven.

4. Serve with maple syrup or your favorite topping. In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.

5. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it's a nice scoopable consistency for scooping onto skillet, tweak as necessary. Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through. Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed.

6. Add more cooking spray to wiped skillet before starting next batch. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven.

7. Serve with maple syrup or your favorite topping.

Nutrition Information:

covered percent of daily need