Iced Blueberry Crumble Pancakes

Dairy Free
Popular
Health score
4%
Iced Blueberry Crumble Pancakes
45 min.
8
248kcal

Suggestions


Start your day on a delicious note with our Iced Blueberry Crumble Pancakes, a delightful twist on a classic breakfast favorite! Perfect for those who are looking for a dairy-free option, these pancakes are not only scrumptious but also packed with wholesome ingredients. With a preparation time of just 45 minutes, you can whip up a batch that serves 8, making them ideal for family brunches or gatherings with friends.

Imagine fluffy pancakes bursting with juicy blueberries, complemented by a crunchy granola topping that adds a satisfying texture. Each bite is a harmonious blend of flavors, enhanced by a drizzle of creamy icing made from powdered sugar and almond milk. Whether you enjoy them as a morning meal or a leisurely brunch, these pancakes are sure to impress everyone at the table.

With only 248 calories per serving, you can indulge without the guilt. The caloric breakdown reveals a balanced mix of protein, fats, and carbohydrates, making these pancakes a nutritious choice to kickstart your day. So gather your ingredients, heat up that skillet, and get ready to savor the delightful taste of Iced Blueberry Crumble Pancakes. Your taste buds will thank you!

Ingredients

  • cup all purpose gold medal flour 
  • teaspoons vanilla almond milk 
  • teaspoon baking soda 
  • cup blueberries fresh
  • large eggs 
  • 0.5 cup gold medal flour whole wheat
  • cup cereal 
  • tablespoons granulated sugar 
  • 0.3 teaspoon kosher salt 
  • cup powdered sugar 
  • teaspoon vanilla extract pure

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Heat medium non-stick skillet over medium heat.In a large bowl, combine the flours, granola, sugar, baking soda, salt, almond milk, egg and vanilla. Stir to combine then gently stir in blueberries. In batches spoon batter into hot skillet, forming a round pancake. After about 2 minutes, when batter starts to bubble on top, flip and cook for an additional minute or two, until cooked through. Continue until all pancakes have been cooked. Keep warm.To prepare icing, whisk powdered sugar and almond milk until thick and creamy.
  2. Drizzle on top of pancakes if desired. Use maple syrup if desired as well.

Nutrition Facts

Calories248kcal
Protein8.27%
Fat13.22%
Carbs78.51%

Properties

Glycemic Index
32.51
Glycemic Load
15.93
Inflammation Score
-3
Nutrition Score
7.1034782580707%

Flavonoids

Cyanidin
1.57mg
Petunidin
5.83mg
Delphinidin
6.55mg
Malvidin
12.5mg
Peonidin
3.75mg
Catechin
0.98mg
Epigallocatechin
0.12mg
Epicatechin
0.11mg
Luteolin
0.04mg
Kaempferol
0.31mg
Myricetin
0.24mg
Quercetin
1.42mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:247.52kcal
12.38%
Fat:3.66g
5.63%
Saturated Fat:0.58g
3.6%
Carbohydrates:48.89g
16.3%
Net Carbohydrates:47.01g
17.1%
Sugar:22.77g
25.3%
Cholesterol:23.25mg
7.75%
Sodium:226.01mg
9.83%
Alcohol:0.17g
100%
Alcohol %:0.26%
100%
Protein:5.15g
10.29%
Manganese:0.63mg
31.73%
Selenium:12.63µg
18.04%
Vitamin B1:0.24mg
16.04%
Folate:52.12µg
13.03%
Vitamin B2:0.18mg
10.78%
Iron:1.92mg
10.69%
Phosphorus:84.77mg
8.48%
Vitamin B3:1.61mg
8.06%
Fiber:1.87g
7.49%
Magnesium:20.96mg
5.24%
Vitamin E:0.77mg
5.15%
Copper:0.09mg
4.73%
Vitamin K:4.33µg
4.12%
Zinc:0.58mg
3.88%
Potassium:108.23mg
3.09%
Vitamin B5:0.31mg
3.09%
Vitamin B6:0.05mg
2.45%
Calcium:23mg
2.3%
Vitamin C:1.81mg
2.19%
Vitamin B12:0.07µg
1.1%