Dairy-Free, Oven-Baked Blueberry Pancake Muffins
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- cooking spray
- 1cup all-purpose flour
- 1tablespoon white sugar
- 2teaspoons baking powder
- ¼teaspoon salt
- 1cup almond milk
- 1egg, beaten
- 2tablespoons coconut oil, melted
- 1½ cups frozen blueberries, or as needed
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.Step 2
Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.Step 3
Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.Step 4
Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.