Dairy-Free, Oven-Baked Blueberry Pancake Muffins
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
Substitute coconut milk for almond milk, if desired.
To make these gluten free, substitute a gluten-free flour blend for the flour.
Nutrition Facts
Per Serving:
83 calories; protein 1.7g; carbohydrates 12.3g; fat 3.1g; cholesterol 13.6mg; sodium 148.6mg.
Full Nutrition