Single-serving Blueberry Pancakes

5 from 1 vote

Single-serving Blueberry Pancakes

Prep Time5

Cook Time10

Course: Breakfast, Dessert, Snack

Keyword: blueberry, blueberry pancakes, brunch, brunch ideas, easy recipes, gluten-free, low sugar, oats, pancakes, plant-based, single-serving, vegan

Servings: serving

Calories: 206kcal

Ingredients

2 tbsp applesauce (30 g) I use unsweetened, you can sub mashed banana
2 tbsp any milk (30 g) I use unsweetened almond milk
1 tsp lemon juice or apple cider vinegar (5 g)
1 tsp maple syrup (7 g) sub brown/coconut sugar
1 tsp (optional) any oil (5 g)
1/3 cup flour (40 g) gf if desired, I use oat flour
1/8 tsp baking powder
1/8 tsp baking soda (use total 1 tsp baking powder if you don't have this)
1/4 tsp (optional) cinnamon
pinch of salt
2 tbsp blueberries (20 g) fresh or frozen

Instructions

Whisk together all the ingredients exc. Add enough milk to get a pourable pancake batter. Gently fold in blueberries.
Heat up a nonstick pan over medium-low heat. Melt or spray with oil.
Spoon batter into the pan and gently spread with the back of a spoon if it’s too thick to spread on its own.
Cook for 4-5 minutes per side, flipping when golden around the edges.
Repeat until all the batter is gone. I usually get 3-4 pancakes.
Stack them up, top with almond butter, maple syrup, or whatever toppings you like.
Enjoy!

Notes

You can use any flour (other than almond/coconut etc low carbs flours) for these pancakes. I sometimes use a mix of oat flour and quick oats, 20 g each. Love the oat texture!

Nutrition