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Blueberry pancakes with salted caramel

Quantity :

10 pancakes

Cooking time :

6 minutes / pancake

Preparation time:

20 minutes


1 egg
1/4 cup of granulated sugar
1/2 tsp of vanilla extract
1 cup of  Lactose free Liberté Greek plain yogurt
1 cup of pastry flour + 1 tbs
1/2 tbs of baking soda
?1/2 tsp of baking powder
A pinch of salt
1/2 cup of almond milk (or any milk of your choice)
3/4 cup of fresh or frozen blueberries 

For the salted caramel :
1/2 cup of granulated sugar
2 tbs of water 
?1 tsp or corn syrup 
1/4 cup of almond milk (or any milk of your choice)
2 tbs of lactose free margarine (or butter)
1/8 tsp of salt (or more, to taste)


For the salted caramel :

Step 1: In a saucepan, combine the sugar and water. Boil until the preparation has an amber color. Remove from heat and gradually stir in corn syrup, margarine, milk and salt. Boil again until the caramel is smooth. Refrigerate.

For the pancakes:

Step 2: In a small bowl, mix blueberries with 1 tablespoon of flour. Set aside.

Step 3 In another bowl, beat the egg, sugar, vanilla and yogurt. Gradually add dry ingredients alternately with almond milk. Using a spatula, gently stir in blueberries. Do not over mix.

Step 4: Oil or butter a small pan. When the oil is hot, cook the pancakes, 1/4 cup of batter at a time. Cook for 2 to 3 minutes per side. Repeat with the entire mixture.

Step 5: Serve the pancakes with the salted caramel and some blueberries. 

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