Cream Cheese Blueberry Silver Dollar Pancakes

Cream Cheese Blueberry Silver Dollar Pancakes

Servings: 20 mini pancakes

Heart Smart Lactose Intolerant Vegan Dairy Free Vegetarian


  • ½ cup organic unbleached all-purpose flour
  • ¼ cup organic whole wheat pastry flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground Ceylon cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons evaporated cane sugar
  • ½ cup un-sweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon neutral tasting oil (Safflower)
  • 1/3 cup organic blueberries (fresh or frozen)
  • ½ tub GO Veggie! Dairy Free Classic Plain Cream Cheese (8 oz), plus for topping
  • 1-2 teaspoons oil or buttery spread, for cooking


To make the pancakes, in a large bowl, add flours, sea salt, cinnamon, baking powder, and sugar and whisk.

Add almond milk, vanilla extract, and oil. Whisk until uniform.

Fold in blueberries and cream cheese.

Heat a large griddle, over medium heat and add oil or buttery spread.

Ladle batter onto griddle in 2 teaspoon-sized dollops and cook pancakes until golden, about 4 minutes per side.

When serving, place small dollop of cream cheese on top, if desired.

Recipe by Spork Foods