Blueberry Pancakes, Milk-free, Egg-free

Recipe by Steph_40135
READY IN: 15mins
YIELD: 6 pancakes
UNITS: US

INGREDIENTS

Nutrition
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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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