Believe it or not, several varieties of Bisquick are dairy-free. See the post above for details and options. The vanilla almond milk adds sweetness to these pancakes. If you use an unsweetened version, you might want to add a touch of sweetener.
Author: Christina Perez
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
Ingredients
1 cup vanilla dairy-free almond milk beverage
½ banana, mashed
2 cups dairy-free Bisquick (see post above)
2 teaspoon baking powder
3 to 4 tablespoons dairy-free buttery spread
1 cup blueberries
Maple syrup, for serving
Instructions
Heat a large skillet over medium heat.
In a small bowl, mix the mashed banana and almond milk beverage until relatively smooth.
In a large bowl, whisk together the Bisquick and baking powder to remove the lumps.
Add the wet ingredients to the dry ingredients, and stir just until incorporated. Do not over mix!
Lightly grease the hot skillet with a little buttery spread and pour a scant ¼ cup of batter per pancake. Drop 5 to 7 blueberries onto each pancake. Flip the pancake when bubbles form and cook for an additional 1 to 2 minutes on the other side. Repeat this step until all the batter is gone.
Serve with maple syrup.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-banana-blueberry-pancakes