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Recipe for Eggless Triple Blueberry Pancakes

These eggless tripe blueberry pancakes are a great way to start your day! Easy to make, light and fluffy, they'll soon be your favourite breakfast!
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Cook Time 1 hour
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 1 tsp sugar
  • 150 grams blueberry yogurt (I used Mother Dairy brand)
  • 3 - 4 tbsps milk
  • 2 tsps butter melted
  • 1/3 cup blueberries frozen
  • butter grease to the skillet
  • 2 tbsps blueberry Wild preserve

Method
 

  1. Mix all the dry ingredients in a bowl with a whisk.
  2. Make a well in the center. Add yogurt, milk, melted butter. Stir to combine, do not overmix. A few lumps are ok. Cover and keep aside for 1 hour.
  3. Mix in the frozen blueberries gently and proceed.
  4. To make pancakes, grease a non stick skillet/tava with melted butter.
  5. Pour small ladlefuls of batter - making 3-4 at a time, depending on size of skillet/tava, leaving space between each of them.
  6. Cook on medium heat, until bubbles start appearing along the edges.
  7. Flip them over and cook another 30-45 seconds. Remove on to a plate.
  8. In a small microwave proof bowl, place the jam and microwave for 20-30 seconds until runny.
  9. Pour the jam over the pancakes and serve immediately.

Notes

I used Bonne Maman brand wild blueberry preserve. I have used this Non-Stick Skillet.
This recipe is developed for Mother Dairy #summerofhappiness. Do check Chef Vikas Khanna's recipe using Mother Dairy Blueberry Yogurt.
Disclaimer: Please note that this post may have affiliate links and Saffron Trail will earn a small commission if you purchase the product from these links. I will only recommend products that I use personally and trust for my family.