4 Serving Breakfast

Blueberry-Orange Pancakes

Name: Blueberry-Orange Pancakes with Vanilla Yogurt
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups all-purpose flour (divided); 3 tbsp baking powder; 1/3 cup turbinado sugar; 1 Valencia orange, zested, peeled, and chopped (divided); 1/4 cup dried blueberries; 1 1/4 cups non-dairy milk (not included); 5.5 oz coconut milk; 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt; Non-dairy milk*; Salt*; 1 tbsp vegetable oil*; *Not included; For full ingredient list, see Nutrition.

with Vanilla Yogurt

<600 Calories Soy-Free Chef's Choice Bone Health

Cook Time

4 Servings | 15 min

Nutrition (per serving)

CALORIES

450

FAT

10g

CARBOHYDRATES

80g

PROTEIN

10g

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INGREDIENTS

1 2/3 cup all-purpose flour
3 tbsp baking powder
1/3 cup turbinado sugar
1 Valencia orange, zested, peeled and chopped (divided)
1/4 cup dried blueberries
1 1/4 cup non-dairy milk*
5.5 oz coconut milk
5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt

Allergens: tree nut (cashew, coconut), wheat

Tools: Large nonstick skillet

Cook Time

4 Servings | 15 min

Nutrition (per serving)

CALORIES

450

FAT

10g

CARBOHYDRATES

80g

PROTEIN

10g

View Full Nutrition Label

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INSTRUCTIONS

Combine just 1⅔ cups flour, baking powder, sugar, orange zest, dried blueberries, non-dairy milk, coconut milk, and ¼ tsp salt in large bowl and whisk batter. TIPS: Keep remaining flour for your own use. If coconut milk is solid, microwave in a heatproof bowl for 30 seconds.

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Using ¼-cup measuring cup, add batter and cook pancakes, 3 to 4 at a time, until golden brown, 2 to 3 minutes per side. Add more oil as needed.

Divide blueberry-orange pancakes between 4 plates, dollop with vanilla yogurt, and top with chopped orange.