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Almond Pancakes with Fresh Blueberries

Now we have non-dairy butter, and I thought it was time to put pancakes on the table for the weekend breakfast.

Terry and I both like thin pancakes, so that’s what I made.

Light and fluffy.

Don’t forget coffee.

So glad that Terry just made a new batch of cold-brew.

Fresh blueberries.

People usually add blueberries to the pancake batter, but I like my berries fresh.

Maple syrup is a must!

The pancakes are ready!

Since these are so thin, it doesn’t take too long to cook.

And I take my homemade vegan butter out.

This is a post to show off my butter as well as my pancakes.

Can you tell this vegan butter melts perfectly?

How I take my blueberries?

Fresh please.

And lots of them.

Almond Pancakes with Fresh Blueberries

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond meal
1 tablespoon flaxseed meal
3 tablespoon cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup grated apple
1 1/2 cup soy milk
1 tablespoon canola oil

canola oil for cooking

1/3~1/2 cup fresh blueberries
homemade vegan butter
maple syrup

1. Combine all the ingredients.
2. Lightly coat the griddle surface with oil. Cook pancakes for a few minutes each side.
3. Serve with fresh blueberries, vegan butter, and maple syrup.

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