
4 Serving
Breakfast
Blueberry-Orange Pancakes
with Vanilla Yogurt
Cook Time
4 Servings | 15 min
Nutrition (per serving)
CALORIES
450
FAT
10g
CARBOHYDRATES
80g
PROTEIN
10g
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INGREDIENTS
- 1 2/3 cup all-purpose flour
- 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 cup non-dairy milk*
- 5.5 oz coconut milk
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
Allergens: tree nut (cashew, coconut), wheat
Tools: Large nonstick skillet
Cook Time
4 Servings | 15 min
Nutrition (per serving)
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.
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