Lactose Free Red, White & Blueberry Pancakes #LACTAID
Author: Crystal Martin
Ingredients
2cupsall purpose flour
2tspbaking powder
1/2tspbaking soda
2tablespoonssugar
1/2tspsalt
2large eggs
1tspvanilla
1 1/2cupsLACTAID Lactose Free Milk
1/4cmelted butter
1 1/2cupsfresh or frozen blueberriesthawed
Red Gel Food Coloring
Blue Gel Food Coloring
Instructions
SIFT together all dry ingredients (flour through salt) in large mixing bowl. Set aside.
WHISK together eggs, vanilla, LACTAID Milk and melted butter.
ADD to dry ingredients and gently mix. Some lumps are ok.
(Optional) DIVIDE batter into 2 small bowls
ADD Red Gel food coloring to desired color (about 10 drops to one bowl.)
ADD Blue Gel food coloring to desired color (about 10 drops to one bowl.)
FOLD in blueberries to batter as gently as possible. DO NOT OVERMIX
SPRAY a large skillet or griddle with non-stick cooking spray and heat to medium heat. (I used 350 degrees F on my griddle)
POUR 1/4 cup of batter per pancake onto hot skillet/griddle.
COOK until bubbles appear on top and begin to pop, then flip pancake and cook until golden brown on other side. (1 - 2 minutes per side.) Blueberry pancakes take a bit longer than plain pancakes to ensure batter around blueberry is done.
Serve hot.
Top with maple syrup, non-dairy whipped topping, blueberries and strawberries if desired for Red, White & Blue 4th of July Pancakes. *SEE NOTE BELOW
Notes
* We used a combination of syrups on our pancake stack. Just a small amount of each. Warmed Blueberry pie filling on the blue pancake. Maple syrup on the blueberry pancake. Homemade Strawberry compote on the red pancake. Top with non-dairy whipped topping.