Pancakes that are simple to create without the mess or time involved in flipping individual cakes on the stove. Pancake recipe adapted from a ‘Better Homes & Gardens’ Red Plaid recipe. This is suitable for children with allergies because there are dairy-free (and gluten-free) options. Warm with syrup and dairy-free butter for serving.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- cooking spray
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup almond milk
- 1 egg, beaten
- 2 tablespoons coconut oil, melted
- 1 ½ cups frozen blueberries, or as needed (Optional)
Instructions
- 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.
- Substitute coconut milk for almond milk, if desired.
- To make these gluten free, substitute a gluten-free flour blend for the flour.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 149 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |