Dairy-free Pancakes with Blueberry Sauce

Serves 6 pancakes | 30 mins or less

Easy, delicious pancakes with homemade blueberry sauce to cut back on the sugars for syrup, without missing out on a tasty pancake experience!

These pancakes are,

Dairy free and low on refined sugars.

Here’s what you’ll need:

For pancake mix:

• 1 cup of all-purpose flour (click here for the one I use)

• 2/3 cup of unsweetened oat milk or coconut milk

• 1/2 cup of melted coconut oil or vegan butter

• 1 egg

• 2 tablespoons of cane sugar

• 1 tablespoon of baking powder

• 1 teaspoon of vanilla

• Dash of salt

For blueberry sauce:

• 1 cup of fresh or frozen blueberries

• 1 tablespoon of cane sugar

• 1 tablespoon of solid coconut oil or vegan butter

Directions:

1. In medium sized bowl mix dry ingredients; flour, cane sugar, baking powder, and salt.

2. Then, add milk and coconut oil (or vegan butter) and mix.

3. Beat egg in and mix. Add vanilla afterward and combine, do not over mix.

4. Heat skillet to medium, lightly oiled.

5. Use 1/4 cup to pour in pancake batter into even circles on skillet. Once little bubbles have formed on top side of the pancake batter you can flip to continue to cook. Each side should take about 3-4 mins or until golden brown.

6. Continue process until done with batter.

For topping:

1. Add blueberries into clean skillet, medium heat.

2. Add cane sugar and coconut oil (or vegan butter into blueberries)

3. Mix and let simmer for about 5-7mins, mixing continuously.

4. Take off of heat and add your blueberry sauce to pancakes.

I topped mine with a sprinkle of powdered sugar and a drizzle of honey, but you can eat as is. Either way this is a great replacement that takes your pancakes down in refined sugar. Enjoy!