Iced Blueberry Crumble Pancakes

Name: Iced Blueberry Crumble Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose Gold Medal Flour; 2 teaspoons almond milk; 1 teaspoon baking soda; 237 milliliters frozen or fresh blueberries; 1 large egg; 118 milliliters whole wheat Gold Medal Flour; 237 milliliters granola; 2 Tbsps granulated sugar; 0 teaspoons kosher salt; 237 milliliters powdered sugar; 1 teaspoon pure vanilla extract

You can never have too many morn meal recipes, so give Iced Blueberry Crumble Pancakes a try. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 247 calories. This recipe serves 8. Head to the store and pick up granola, gold medal flour, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

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.

Ingredients you will need

Powdered Sugar