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Blueberry Muffin Pancakes

Course Breakfast
Cuisine American

Ingredients

  • 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)

Streusel

Instructions

  • 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.
  • Enjoy!