These healthy and delicious blueberry muffin pancakes are so light, fluffy and flavorful, you would never know that they have no added sugar! Your perfect weekend breakfast is just a few minutes away! (gluten-free and dairy-free options)
Thaw and drain 1/2 cup of the blueberries. Set aside.
Place the remaining 1 cup of blueberries in a small saucepan. Simmer over low heat, covered, until a saucy compote forms.
Whisk together flour, flaxseed, baking powder and salt.
Add buttermilk, egg, lemon juice, vanilla and almond extract. Whisk until batter is just combined and moistened.
Spray a hot (about 350°F) griddle or skillet with oil spray or lightly grease with a pat of butter or bit of oil. Pour batter by 1/4 cup onto the surface. Sprinkle batter with thawed wild blueberries. When bubbles start to form on the surface of the batter, flip and cook an additional 1 minute, or until pancakes are done.
Repeat with remaining batter and blueberries.
Serve pancakes with blueberry compote and/or real maple syrup or honey (optional).
*Use your favorite 1-to-1 gluten-free flour for gluten-free.
**Or use 1 cup milk of choice (dairy or nondairy) soured with 1 tbsp fresh lemon juice.
Keywords: blueberry pancakes, gluten-free pancakes, no added sugar pancakes