This recipe was inspired by our breakfast concept Healthy Life Kitchen. It is easy to make, crispy, light and gluten free.
Prep Time: 8 Minutes
Cooking Time: 12 Minutes
|1/2 Teaspoon Cup
- Combine dry ingredients in a mixing bowl. Reserve blueberries for cooking.
- Combine milk, buttermilk, oil, egg and vanilla in a separate mixing bowl. Whisk to combine.
- Combine with dry ingredients and whisk until batter is smooth. Let rest for 10 minutes. If batter looks too thick, add more soybean oil and milk, 1 teaspoon at a time.
- Heat griddle pan and lightly grease. Drop a quarter cup at a time evenly and place 7-9 blueberries gently into the pancake batter. Cook approximately 3 minutes on each side or till the pancakes are golden brown and air bubbles have formed.
|¼ Cup Fresh Blueberries
½ Cup Coconut Flakes
Great with Pure Maple Syrup, Blueberry or Coconut Syrup|