Blueberry Pancakes adapted from Silvana Nardone’s Cooking for Isaiah
1 1/2 cup all purpose flour blend
1/2 cup organic cane sugar
1/4 teaspoons salt
1/4 teaspoon baking soda
1/2 cup sugar
1/4 cup vegetable oil
1 cup rice milk
2 teaspoons pure vanilla
3 large eggs
2 teaspoons honey
2 teaspoons water
1 cup fresh blueberries, plus more for topping
- In a small bowl combine milk, eggs, and oil. In a large bowl whisk together flour blend, salt, baking soda, and sugar. Add liquid milk mixture and stir together. Add honey, water, and vanilla. Gently fold in blueberries.
- Heat large cast iron skillet over medium heat. Lightly grease pan with oil. Pour batter 1/4 cup at a time into pan and cook about 2-3 minutes on each side. Serve warm with maple syrup.