Eggless Blueberry Pancakes
Eggless Blueberry Pancakes are a delicious way to eat your fruits. Made with a ready pancake mix, this is one healthy breakfast that no kid can resist.
Blurberries are one of the best sources of antioxidants that protect the body from cancer and heart disease.
Servings: 1-2 (makes 4)
Cooking Time: 20 minutes
Ingredients
- 1 cup pancake mix (such as Bisquick)
- 1/2 tsp corn starch powder (or potato starch powder)
- 1/2 cup regular milk or soy milk
- 1 cup fresh blueberries
- 2 tsp vegetable oil or as needed
Preparation
- In a large bowl, mix together the pancake mix and corn starch.
- Add a little water at a time and make a thick batter, smoothing out any lumps.
- Heat a griddle (tava). Add a few drops of oil and wipe off with a paper towel. To check if the griddle is hot, sprinkle a few drops of water; if the water evaporates right away, the griddle is hot.
- Take 3 tbsp or 1/4 cup batter, add 8-10 blueberries, and pour on the griddle. As bubbles form, add 1/2 tsp oil around the edges, and cook for 2-3 minutes on medium-high heat or until golden brown on the underside. Flip the eggless blueberry pancake and cook on the other side, adding a little oil until lightly golden.
- Serve the eggless blueberry pancakes plain or drizzled with maple syrup.
Category: Eggless Baking - Members
