No Added Sugar Blueberry Muffin Pancakes
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)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 4" pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups frozen wild blueberries, divided
- 1 cup white whole wheat flour*
- 1 tbsp ground flaxseed (optional)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk**
- 1 large egg, beaten
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- 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).
Notes
*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