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: 4

Prep time: 25 mins

Downloadable recipe: here

What you need:

• For your pancakes

  • 1 1/2 cups almond flour

  • 1 1/4 cup of whole milk

  • 1 cup blueberries, smashed with a dusting of sugar and cinnamon

  • 1 large egg

  • 3 tbs butter, melted

  • 3 1/2 tsp baking powder

  • 1 tbs white sugar

  • 1 tbs cinnamon

  • 1/4 tsp salt

• For your garnish

  • Salted butter, served cold

  • Maple syrup, served cold

How to Make:

• First, let’s get our pancake batter together:

  • Sift 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:

  • Smash your blueberries along with a dusting of cinnamon and sugar to taste, then fold this mixture into your pancake batter until mixed well. Note: your batter will pick up a delightful purple hue.

• Now, let’s cook our ‘cakes:

  • Heat a well-buttered pan over medium-high 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, about 2 to 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!