Blueberry Pancakes

March 23, 2016


1 cup Organic Whole Wheat Flour

1 tbsp baking powder

1/4 tsp sea salt

1 cup almond milk

2 tbsp extra virgin olive oil

2 tbsp maple syrup

1 tsp vanilla extract

1/3 cup fresh organic blueberries (plus more to serve)


1Whisk together the flour, baking powder and salt. In a separate bowl mix together the milk, oil, maple syrup and vanilla extract until thoroughly blended. If you prefer, substitute the oil with applesauce.

2Pour the wet ingredients into the dry ingredients, don't over mix, simply stir and fold in the blueberries. For a fluffier pancake let the batter rest for 5 to 10 minutes.

3Heat a heavy cast iron pan or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.

4Drop a ¼-cup of batter onto the warm pan. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know it's ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

5Serve the pancakes with a drizzle of maple syrup and some fresh blueberries.


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