Mini Blueberry Pancakes
Indulge in these delightful mini blueberry pancakes, crafted with just 6 simple ingredients and incredibly easy to whip up, making breakfast a breeze!
Equipment
- mixing bowl
- fork or whisk for mixing
- skillet or griddle for frying
- oil spray or butter for flying regular or vegan butter will work
- spatula
- measuring cups and spoons
Ingredients
Ingredients For Mini Blueberry Pancakes
- 1 cup unsweetened milk regular, almond, or oat
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 teaspoon baking powder
- 1 cup regular or gluten-free all purpose flour
- 1 cup fresh or frozen blueberries
- maple syrup for serving
Instructions
Instructions For Mini Blueberry Pancakes
- In a bowl, mix together your almond or oat milk, vanilla, maple syrup, and baking powder together. Then, mix in the flour. Fold the blueberries into the pancake batter.
- Spray a skillet with oil or butter to a skillet and heat it to medium. When the oil or butter is warm, spoon about 1 tablespoon of batter into the pan per pancake.
- Cook pancakes until bubbles start to form on the top or until they're lightly golden on the bottom and then flip. Cook each pancake until golden on both sides.
- Serve warm with maple syrup. This recipe should make about 24 pancakes.
Nutrition
Serving: 6pancakesCalories: 172kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 236mgPotassium: 148mgFiber: 2gSugar: 7gVitamin A: 146IUVitamin C: 4mgCalcium: 205mgIron: 2mg
Tried this recipe?Let us know how it was!