Staring at our fifteen pounds of fresh-picked organic blueberries is a summer treat that allows us to stuff our faces with handfuls at a time. The freezer is loaded and still there are more.
This fluffy pancake recipe, topped with pure maple syrup, uses these most delicious berries to create the classic morning comfort food. Why not eat, enjoy, then crawl back into bed and lounge? Decadent, yes but oh so lovely…
INGREDIENTS:
1 Cup All Purpose Flour (or preferred variety)
1 Tbsp. Sugar
2 Tbsp. Baking Powder
1/8 Tsp. Salt
1 ¼ Cup Almond, Soy or other Non-Dairy Milk
2 Tbsp. Organic light vegetable oil (Olive, Canola, Grapeseed, Avocado, etc.)
½ Tsp. Vanilla Extract
2 Cups Fresh Blueberries (please, try to use organic to keep the toxins low)
HOW TO MAKE IT:
Step One: Combine the flour, salt, sugar, baking powder and salt until well mixed.
Step Two: Stir in the almond milk, oil, and vanilla and whisk together until smooth. If too thick, add more liquid.
Step Three: Gently fold in the washed blueberries.
Step Four: On hot griddle, drop about ½ cup batter to form pancakes about 3” diameter. When pancakes begin to set (bubbles will form on top), flip and cook the other side, about 2-3 minutes.
Step Five: While cooking remaining batter, keep cooked pancakes warm in an oven heated to 250 degrees.
Enjoy with pure maple syrup or topping of your choice (how about some fresh cashew cream?).
Serves 2-4.