Best 2 Blueberry Pancakes Milk Free Egg Free Recipes
Creating delicious blueberry pancakes without the use of milk or eggs can be a challenge, but with the right ingredients and a few simple steps, you can have a stack of fluffy and flavorful pancakes that are perfect for breakfast or brunch. This article provides a guide to the best milk-free and egg-free blueberry pancake recipe, with a focus on creating a batter that is both light and airy while still providing a satisfying bite. We will cover the key ingredients you need, including dairy-free milk alternatives and egg replacements, as well as provide step-by-step instructions on how to mix and cook the pancakes to perfection. We will also offer tips and tricks for achieving the best texture and flavor, ensuring that your milk-free and egg-free blueberry pancakes turn out mouth-watering every time.
Here are our top 2 tried and tested recipes!
BLUEBERRY PANCAKES, MILK-FREE, EGG-FREE
A seriously delicious recipe. We pick our wild blueberries here in August, and freeze 75% of our pickings. They are smaller (not tiny), making them perfect for these pancakes. Recipe is from The Milk-Free Kitchen.
Provided by Steph_40135
Categories Breakfast
Time 15m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
- Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- Mix blueberries with dry ingredients, just before adding the liquids.
- Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
- Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
- Serve hot with margarine, honey, brown sugar or maple syrup.
- Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.
DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
Provided by IowaEats
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
- Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
- Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
- Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g
Tips:
- Make sure to use a large bowl to mix the ingredients, as the batter will be thick.
- To ensure even cooking, heat the griddle or frying pan over medium heat before adding the pancake batter.
- For fluffy pancakes, allow the batter to rest for 5-10 minutes before cooking.
- To prevent the pancakes from sticking to the pan, use a little oil or butter.
- Cook the pancakes for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the toaster or microwave.
Conclusion:
These blueberry pancakes are a delicious and nutritious breakfast option that is perfect for people with milk and egg allergies. They are also a great way to use up fresh blueberries. With a few simple ingredients and a little bit of time, you can enjoy a stack of fluffy, flavorful pancakes that will make your taste buds sing. So next time you're looking for a delicious and allergy-friendly breakfast, give these blueberry pancakes a try. You won't be disappointed!
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