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    You are in: Home / Recipes / Blueberry Pancakes, Milk-free, Egg-free Recipe
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    Blueberry Pancakes, Milk-free, Egg-free

    Blueberry Pancakes, Milk-free, Egg-free. Photo by Sackville

    1/2 Photos of Blueberry Pancakes, Milk-free, Egg-free

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Steph_40135's Note:

    A seriously delicious recipe. We pick our wild blueberries here in August, and freeze 75% of our pickings. They are smaller (not tiny), making them perfect for these pancakes. Recipe is from The Milk-Free Kitchen.

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
    2. 2
      Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
    3. 3
      Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
    4. 4
      Mix blueberries with dry ingredients, just before adding the liquids.
    5. 5
      Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
    6. 6
      Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
    7. 7
      Serve hot with margarine, honey, brown sugar or maple syrup.
    8. 8
      Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:

    • on February 10, 2012

      55

    • on May 07, 2011

      45

      I made these pancakes because we were out of eggs. I used 2 tbsp water instead of eggs and milk instead of the 3/4 cup of water the recipe calls for. Otherwise I followed the recipe as written. Both my husband and I really enjoyed these. They do not have pancake texture but make for a yummy breakfast nonetheless. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2010

      55

      I was surprised pancakes could taste this good using water instead of milk! I also used Sprouted Whole Wheat Flour and Rapadura instead of sugar. These were quite good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Blueberry Pancakes, Milk-free, Egg-free

    Serving Size: 1 (512 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 162.2
     
    Calories from Fat 51
    32%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.2 g
    6%
    Cholesterol 31.0 mg
    10%
    Sodium 301.7 mg
    12%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 7.6 g
    30%
    Protein 3.3 g
    6%

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