4 Serving
Breakfast
Blueberry-Orange Pancakes
with Vanilla Yogurt
SERVINGS
PREP & COOK TIME
15 min
CALORIES
450
FAT
10g
CARBOHYDRATES
80g
PROTEIN
10g
Get Recipes Delivered
INGREDIENTS
- 2 cups all-purpose flour (divided)
- 3 tbsp baking powder
- 1/3 cup turbinado sugar
- 1 Valencia orange, zested, peeled, and chopped (divided)
- 1/4 cup dried blueberries
- 1 1/4 cups non-dairy milk (not included)
- 5.5 oz coconut milk
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
- Non-dairy milk*
- Salt*
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut), wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
450
FAT
10g
CARBOHYDRATES
80g
PROTEIN
10g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the batter
Combine just 1⅔ cups flour, baking powder, sugar, orange zest, dried blueberries, non-dairy milk, coconut milk, and ¼ tsp salt in large bowl and whisk batter. TIPS: Keep remaining flour for your own use. If coconut milk is solid, microwave in a heatproof bowl for 30 seconds.
2
Cook the pancakes
Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Using ¼-cup measuring cup, add batter and cook pancakes, 3 to 4 at a time, until golden brown, 2 to 3 minutes per side. Add more oil as needed.
3
Serve
Divide blueberry-orange pancakes between 4 plates, dollop with vanilla yogurt, and top with chopped orange.
SIMILAR RECIPES
SOLD OUT
4 Serving
Breakfast
Chocolate Chia Pudding with Strawberry Jam & Peanuts
5 Mins
/
350 Calories
SOLD OUT
4 Serving
Breakfast
Double Chocolate Pancakes with Cacao Nibs & Strawberry Yogurt
15 Mins
/
490 Calories
SOLD OUT
4 Serving
Breakfast
Orange Creamsicle Chia Parfait with Blueberries & Hemp Seeds
5 Mins
/
310 Calories
SOLD OUT
4 Serving
Breakfast
Black Forest Chia Parfait with Cherries & Almonds
5 Mins
/
320 Calories
