Blueberry Pancakes Milk Free Egg Free Recipes

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.

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.

Steps:

• Stir together baking mix, milk, and egg substitute. Gently fold in blueberries.
• Pour scant 1/4 cupfuls of batter onto hot nonstick griddle or regular griddle sprayed with nonstick spray.
• Cook until bubbles break on top of pancakes.
• Turn only once and cook until golden.

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.
• 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 (approximately 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.

Steps:

• Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
• Melt 1 t butter in a large nonstick skillet.
• For each pancake, pour about 1/4 cup batter in pan.
• Cook until bottoms are golden; turn over and cook until bottoms are golden.
• Repeat with remaining butter and batter.
• This recipe makes 10 (4 inch) pancakes.

Steps:

• In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries.
• Let stand for 10 minutes.
• Heat a large nonstick skillet over medium heat.
• Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately.
• Preparation time includes time for batter to rest.