Blueberry Pancakes

Blueberry Pancakes

Category: Breakfast


    • 3/4 cup full fat coconut milk

    • 2 tablespoons apple cider vinegar

    • 1/2 cup almond flour

    • 1/2 cup cassava flour

    • 1 tablespoon coconut flour

    • 2 tablespoons maple syrup

    • 1 teaspoon baking powder

    • 1/2 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1 egg

    • 2 tbsp I Can’t Believe It’s Not Butter!® Original Spread, melted

    • Blueberries, for garnish

    • Bananas


    • Whisk all of the dry ingredients together in a bowl.

    • In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.

    • Heat a skillet or griddle on medium-high heat and coat with ICBINB.

    • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. Dot with blueberries.

    • They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip
      and cook for an additional 1-2 minutes.

    • Serve immediately with maple syrup, bananas and other toppings.

    Read Nutritional Facts

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