Indulge in a quick and wholesome blueberry pancake without the guilt. This recipe uses whole wheat flour and almond milk for a better-for-you breakfast option that you can make in just a few minutes!
Ingredients: 1/4 cup whole wheat flour. 1/2 tsp baking powder. 1 tbsp maple syrup. 1/4 cup almond milk. 1/4 cup fresh blueberries. 1/2 tsp vanilla extract. 1/2 tsp coconut oil for greasing.
Instructions: In a microwave-safe mug, add the whole wheat flour and baking powder. Stir to combine. Add the maple syrup, almond milk, and vanilla extract to the mug. Stir until the batter is smooth and free of lumps. Gently fold in the fresh blueberries into the batter. Grease the inside of the mug with coconut oil to prevent sticking. Microwave the mug on high for 1.5 to 2 minutes, or until the pancake has risen and is firm to the touch. Cooking time may vary depending on your microwave's wattage. Carefully remove the mug from the microwave it will be hot and let it cool for a minute or two. Drizzle with extra maple syrup or sprinkle with more blueberries if desired. Enjoy your delicious and healthier blueberry pancake in a mug!
Prep Time: 5 minutes
Cook Time: 2 minutes
grimes teacher librarian
