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Blueberry Pancakes

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Back to School: Packing school lunches for the ages
Kids need healthy food to nurture their growing bodies and minds. While it can be tempting to go the convenience-food route, lunches prepared from home tend to be lower in fat and sugar, and less expensive. It’s more environmentally friendly as well: since there’s less to throw out when you reuse food storage containers, you are reducing the amount of waste typically associated with a packed lunch. Packing five lunch bags a week can seem daunting to any busy parent, but there are ways you can make it easier (and kid-pleasing). Click below for our top menu suggestions by age group. (And ideally, of course, lunches should always remain refrigerated prior to eating.)

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Blueberry Pancakes

Prep Time: 10 minutes

Cook Time: 7 minutes

Servings: 10-12 pancakes

Wake up to a delicious breakfast of blueberry pancakes with this quick-to-make recipe.


  1 cup flour

  2 Tbs cornstarch

  1 1/2 tsp baking powder

  1/4 tsp salt

  2 eggs

  1 cup Silk® Original soy, almond or coconutmilk

  2 Tbs canola oil

  2 Tbs honey

  3/4 cup blueberries

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Combine flour, cornstarch, baking powder and salt in a medium mixing bowl. In a small bowl, whisk eggs, Silk, oil and honey until thoroughly combined. Pour the soymilk mixture over the dry ingredients and whisk gently until barely combined – the batter should be slightly lumpy.

Gently fold in the blueberries. Cook on a hot, oiled griddle.