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

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.

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  • Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.

  • Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.

  • Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

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

83 calories; protein 1.7g; carbohydrates 12.3g; fat 3.1g; cholesterol 13.6mg; sodium 148.6mg. Full Nutrition
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