Blueberry Pancakes

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Blueberry Pancakes
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Delicious pancakes for breakfast with fresh blueberries.

Yields: Makes 5-6


1 cup whole wheat pastry flour

2 tsps baking powder

Pinch of salt

1 cup almond milk (plus more if batter is too thick)

2 T oil

1 T agave nectar

1 cup blueberries

Oil for cooking


Mix all of the ingredients together. Stir until smooth. Add additional almond milk if the batter is too thick.

Warm a non-stick pan on medium heat (if not non-stick, add a little oil before cooking each pancake). Using a 1/3-cup measuring cup, pour the batter into pan. When bubbles appear on pancake, flip and cook until second side is golden brown (or if no bubbles appear after 1-2 minutes, check to see if pancake is browned).

Keep the cooked pancakes warm on a plate in a 200 degree oven. Serve with maple syrup, fruit or non-hydrogenated spread.

Additional Tips

If you don't have almond milk, use soy, rice, oat or hemp milk instead.

If you don't have fresh blueberries, use frozen.

Recipe by
Karna Knapp