Blueberry Pancakes
Man, oh man, do I love making blueberry pancakes, with eggs, sausage and bacon for my family when they come to stay with us. IMO there is nothing better in this world than a slow Sunday morning cooking for the people you love in a robe with a steaming hot cup of coffee. These are my world famous blueberry pancakes. If the recipe seems simple, it is. What you need to know is that this recipe is made or broken by the amount of love (and butter!) you put into each pancake.
Serves: 2 hungry people, or 4 not so hungry people
Time Commitment: 20 mins
Downloadable Recipe Card: here
What You’ll Need
For your pancakes
1 1/2 cup almond flour
1/2 cup all-purpose flour
3 1/2 tsp baking powder
1 tbs white sugar
1 tsp cinnamon
1/4 tsp salt
1 cup of whole milk
1 large egg
3 tbs butter, melted
1 cup blueberries, smashed
For your garnish
Salted butter, served cold
Maple syrup, served cold
How to Make
First, let’s get our pancake batter together:
Sift almond flour, all purpose flour, baking powder, sugar, cinnamon, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg, whisk until smooth.
Next, let’s add our blueberry mix:
In a small bowl, smash your blueberries along with a dusting of cinnamon and sugar to taste, then fold this mixture into your pancake batter until combined. Note: your batter will pick up a delightful purple hue.
Now, let’s cook our ‘cakes:
Heat a well-buttered pan over medium heat (a saucepan or griddle will do). Scoop batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, ~2-3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
Finally, serve em hot!!!
Tell anyone you’re cooking for (guests and family alike) “do not wait on the cook!” The hotter these are served, the better, in my humble opinion! Serve with cold butter and maple syrup for the most perfect tastebud-exploding goodness!
