A plant-based, fluffy, made-in-minutes, 5-ingredient, whole-grain blueberry pancake recipe that will be the next family favorite!
Course Breakfast
Cuisine American
Keyword Blueberry, pancakes
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12pancakes
Ingredients
2cupwhole wheat flour
2tspbaking powder
1/2tspsalt
2cupssoy milkunflavored, unsweetened
1cupblueberriesfresh or frozen
Instructions
In a large bowl mix together the flour, baking powder, and salt.
Add soy milk and whisk until batter is smooth.
Heat a nonstick skillet over medium-high heat. Drop large smoothfuls of batter on the hot skillet and use the back of the skillet to spread out the batter. Drop blueberries into the pancakes while the batter is still wet.
Cook for approximately three minutes, flip, cook other side for an additional three minutes.
Notes
Use your best nonstick skillet for this recipe to minimize sticking. If using frozen blueberries, heat for 30 seconds in the microwave to thaw.