| 6 | 13 | 408 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 3 min | 2 |
| 1 cup | All-purpose white flour |
| 3/4 cup | Almond milk, unsweetened (or dairy milk) |
| 1 tbsp | Baking powder |
| 1/2 cup | Blueberries |
| 2 tbsp | Butter, vegan |
| 2 tbsp | Granulated sugar |
1. Combine flour, baking powder, and sugar in a small bowl, and whisk until combined. Stir in melted margarine and milk until batter forms.
2. Place blueberries on bottoms of jars, then fill about halfway with batter. Pancake will rise while cooking.
3. Microwave for about 1 minute for small jars, or 90 seconds for larger jars. Let cool before topping with more margarine, blueberries, and syrup.
This recipe makes 4 small jar cakes or 2 large ones.
| Fruit | 0.5 |
| Grain | 3.1 |
| Milk Alternative | 0.4 |
