It seems like forever since I have made pancakes. My husband was so ecstatic that he said ,” We have pancakes in the house again.” Frankly, I was pretty happy about the idea too. I made some oven bacon to go along with the blueberry pancakes. Mmm, breakfast ( in this case lunch) heaven. I have to admit I sort of miss going to a pancake house and getting pancakes. It is a trade-off, either I feel good, or have my head in a toilet. Well, feeling good wins. Now I have the pancake house home and enjoy every minute.
- 1 c paleo all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/3 c almond milk plus extra to thin out batter (see website)
- 1 tbsp butter, melted
- 2 tsp honey
- 2 tsp vanilla
- 1 c blueberries, divided into thirds (reserve 1/3c for syrup)
In a large bowl mix together the dry ingredients: flour, baking soda and salt.
In a large measuring cup mix until well combined: almond milk (1/3 c), eggs, butter, honey and vanilla.
Pour wet ingredients into dry and whisk until well combined. Set aside – you will be adding more almond milk just before pouring your batter onto the griddle. Heat griddle or skillet.
The batter will be thick, Add more almond milk until batter is to your desired consistency. Pour batter onto griddle; sprinkle blueberries onto batter.
Note: Sprinkling the berries work better for consistency. The berries can sink to the bottom of the batter.
The pancakes are ready to flip when little bubbles begin to appear. Just to be sure, double check color of pancake.
Quick Blueberry Maple Syrup
- 1/2 c pure maple syrup
- 1/3 c blueberries
Combine both maple syrup and blueberries into a glass measuring cup. With a fork mash some of the blueberries so that they release some of their juices. Stir. Microwave for about 30-60 seconds. Pour of buttered blueberry pancakes. Serve. Eat Enjoy.