This is hands down, the BEST breakfast I’ve ever had (thanks to the Minimalist Baker)! I’ve never had such amazing pancakes! Not even in a restaurant! These Blueberry Muffin Pancakes were so good they didn’t even need syrup! The coconut whip was the perfect topping. They’re the perfect start to Saturday or Sunday morning (or any day of the week for that matter). If you try nothing else on my blog, MAKE THESE BLUEBERRY MUFFIN PANCAKES! NOW!
Have you ever used a “flax egg”? Neither have I. This recipe calls for one, but since I didn’t have any ground flaxseed on hand, I substituted with 1/3 cup of applesauce. Tasted great! So what are you waiting for? Get in that kitchen and start whipping these tasty Blueberry Muffin Pancakes up!
Blueberry Muffin Pancakes
- 1 Flax egg (I subbed with 1/3 cup applesauce)
- 1 tbsp Melted non dairy butter
- 1/2 cup Unsweetened almond milk
- 1 tbsp Agave nectar
- 1 tsp Baking powder
- 1 Pinch Salt
- 1/2 tsp Pure vanilla extract
- 1/2 cup Unbleached all-purpose flour
- 1/4 cup Blueberries (fresh or frozen)
- 2 tbsp Raw sugar
- 2 1/2 tbsp All purpose flour
- 1 tbsp Earth balance
- Preheat oven to 350 degrees
- Prepare streusel by mixing all 3 ingredients until well combined. Spread on baking sheet and bake for 5-7 minutes or until light brown. Set aside
- Mix together the melted butter, the flax egg (or applesauce), agave nectar, baking soda, baking powder, salt, almond milk and vanilla extract. Whisk until well combined
- Add in the flour and stir until well combined. Let sit for 5-10 minutes. Preheat pan to medium setting and lightly grease
- Gently mix in blueberries to mix
- Using a 1/4 cup measuring cup, add pancake batter to pan. While cooking, top each pancake with a sprinkle of streusel. Flip when bubbles appear and cook until brown. Repeat until all mix is used.