Blueberry Pancakes, Milk-free, Egg-free

"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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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Sackville photo by Sackville
photo by Sackville photo by Sackville
Ready In:
15mins
Ingredients:
8
Yields:
6 pancakes
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ingredients

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directions

  • Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
  • 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.
  • Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
  • Mix blueberries with dry ingredients, just before adding the liquids.
  • Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
  • 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).
  • Serve hot with margarine, honey, brown sugar or maple syrup.
  • 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.

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Reviews

  1. These are the only blueberry pancakes that my picky seven-year-old likes.
     
  2. Love this recipe!! I like mine a bit crispy, I also add Vanilla flavoring and eat them without syrup:) Thank you so much, this is my recipe from now on!
     
  3. Best blueberry pancake recipe I’ve made! Didn’t have any milk, so I tried this recipe instead of my usual. I got the accolades from the family that it was their favorite I’ve ever made!
     
  4. These came out delicious! They were easy to throw together, in a pinch, when I ran out of eggs and milk. I ended up using unsalted butter, instead of margarine and increased the frozen blueberries to 3/4 cup. Honestly, no need for butter or syrup. I snacked on the first pan, while the second one cooked.
     
  5. I can't believe pancakes can taste so good without milk! These are excellent pancakes. I did use egg in mine, but I'm curious to see how they would come out without the egg.
     
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Tweaks

  1. 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.
     
  2. 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!
     
  3. Really good! One of my boys doesn't like blueberries (same one is allergic to milk & eggs), so I added mini chocolate chips & 1 tbsp flax seed meal. Also used rice milk instead of water. My boys scarfed them down & wanted more- next time I'll double the recipe! Thanks!
     
  4. I was pleasantly surprised at how good these pancakes were! I made them for a guest who cannot have milk and they were a big hit. I used half white/half whole wheat flour and used butter instead of margarine. They were light, fluffy and very good.
     
  5. I had one of those cravings. I just had to have pancakes at 10pm. And wouldn't ya know it no milk no eggs. But I came across this recipe. I substituted white flour with whole grain, added a shot of Bailey's and threw in some cinnamon. Wonderful! I will have fun with this recipe and try variations. Thanks a bunch!
     

RECIPE SUBMITTED BY

???? Wife. Mom.
 
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