These Healthy Blueberry Pancakes are delicate, feathery, and overflowing with fresh blueberries. Top them with maple syrup for the ideal breakfast or healthy snack!
To make these vegan: Replace the egg with a flax egg: In a small bowl mix 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside for 5 minutes to thicken before incorporating into the recipe.
Replace the yogurt with ½ cup mashed banana.
This simple keto blueberry pancakes is ideally suited for occupied mornings. With pretty much 10 minutes worth of exertion, you can have a quite hot pile of delicately improved blueberry flapjacks that will have your entire family leaping up.
This yummy Blueberry pancakes recipe isn’t just eggless, it’s additionally veggie lover and appropriate for the two vegans and vegetarians the same. It is likewise really simple to scale, meaning you can change the segments to take care of an entire cricket crew in the event that you really want to!
Loaded with fiber from entire wheat flour and new or frozen berries, these silver dollar measured blueberry pancakes will keep you satiated until noon. Go ahead and top with maple syrup or honey, additional blueberries or cut bananas, or even a bit of yogurt for the balance.
How do you make blueberry pancakes house healthy?
- Swap whole wheat flour for all purpose flour.
- Use natural sweetener – like maple syrup, honey or mashed bananas – instead of sugar.
- To make it Vegan – use a flax egg instead of an egg.
- Use coconut oil instead of canola oil, vegetable oil or butter.
healthy blueberry pancakes Ingredients:
Here’s what you’ll need to make this keto blueberry pancakes:
- Blueberries, of course: Fresh and thawed frozen blueberries both work great.
- All-purpose flour: It makes up the base of the batter.
- Baking powder, baking soda, and an egg : They help the pancakes rise.
- Cinnamon : It adds warm, spiced flavor.
- Cane sugar: It makes the batter lightly sweet. I only use a little because I know I’ll be topping the pancakes with maple syrup.
- Almond milk : Or any milk you keep on hand. Oat, soy, or cow’s milk would work here too.
- Greek yogurt :It gives the pancakes extra lift and a slightly tangy flavor.
- Avocado oil : Or whatever neutral oil you like.
- Vanilla extract :For warm depth of flavor.
- And sea salt :To make all the flavors pop!
Depending on the size of your skillet or griddle, you’ll likely need to cook these blueberry pancakes in batches. Loosely cover any earlier batches with foil and warm them in a 200°F oven until you finishing cooking the pancakes. That way, they’ll all be hot when you’re ready to eat.
Serve these blueberry pancakes with butter or yogurt, maple syrup, and extra fresh blueberries on the side. They’re also fantastic with blueberry compote or jam and/or a big slather of my easy homemade honey butter.
how to make Healthy Blueberry Pancakes Step By Step:
- Mix the blueberries, water, and sugar in a saucepan.
- Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
- Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl
- Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture, and stir just until blended.
- Heat a large skillet or sauté pan over medium-low heat.
- Coat with nonstick cooking spray, and add batter in large spoonfuls (about 1⁄4 cup each).
- Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.
If you love these blueberry pancakes,you will certainly love these healthy breakfast Ideas:
Could you at any point freeze Healthy blueberry pancakes?
Permit hotcakes to cool totally.
Put hotcakes on a material paper lined baking sheet. Line hotcakes in a solitary layer and spot baking sheet in the cooler for 30 minutes.
Eliminate from cooler. Hotcakes will be more enthusiastically. (which will help them not stay together) Spot flapjacks in cooler safe stockpiling pack and put sack in cooler.
Pancakes will keep going for quite a long time.
Homemade Maple Syrup:
Take a pack of frozen natural product (like blueberries, strawberries, or blended berries), dump into a pan with 1⁄2 cup water and 1⁄4 cup sugar, and stew for 10 minutes, until the natural product is warm and the combination has thickened. It’s less expensive than genuine maple syrup, but on the other hand it’s preferred for you over whatever else you could finish off your flapjacks or waffles with.
Can I make these fluffy pancakes ahead of time?
Yes! There are a few ways to approach this. First, feel free to measure out your ingredients ahead of time. When you are ready to make the pancakes, simply mix the wet and dry ingredients together and fold in your blueberries.
You can Substitute a different type of berry, sliced bananas or even chocolate chips.
Thanks for reading this healthy blueberry pancakes, comment below if you made this, and let me know how it went.
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How to make Healthy Blueberry Pancakes
Mix the blueberries, water, and sugar in a saucepan.
Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl
Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture, and stir just until blended.
Heat a large skillet or sauté pan over medium-low heat.
Coat with nonstick cooking spray, and add batter in large spoonfuls (about 1⁄4 cup each).
Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.