BLUEBERRY PANCAKES
And Hall & Oates.
That is our Sunday morning tradition.
Blueberry Pancakes and Hall & Oates Radio. This is a go-to meal that our entire family LOVES!
Not entirely sure why Hall & Oates became our music of choice but does it really matter? It’s Hall & Oates!!
Maybe these should be called “Maneater Blueberry Pancakes”? See what I did there?
This no-fail breakfast has been a hit with our family for as long as I can remember. These pancakes are fluffy and delicious! I packed this recipe full of blueberries because they are full of antioxidants and they add fiber and vitamin C to this recipe making them a healthier option for your family.
Swap out the AP Flour for Whole Wheat, and you have a better option if you are trying to maintain your weight.
RECIPE
INGREDIENTS:
1 1/2 Cups Vanilla Almond Milk
2 Eggs
1/4 Cup Sugar
2 Cups AP Flour
1 teaspoon Baking Soda
4 teaspoon Baking Powder
4 Tablespoons Melted Butter
2 Cups Blueberries
PROCESS
STEP 1:
In a small bowl, whisk almond milk, eggs, vanilla, and sugar until sugar is dissolved.
In this recipe, I use Vanilla Almond Milk, but 2% milk or soy milk would work as well. I like the little extra kick of vanilla the Vanilla Almond Milk gives.
For a fluffier pancake, buttermilk is a great option too.
STEP 2:
Add milk, egg, vanilla, and sugar mixture to AP flour (you can also use whole wheat flour), baking powder, and baking soda. Whisk until combined, but still a little lumpy.
STEP 3:
Whisk in melted butter until combined. The batter will still be lumpy which is perfect!
If you would prefer to use butter, vegetable oil would work just fine here. We just like the taste of butter in our pancakes.
STEP 4:
Add blueberries to the batter and gently fold in with a silicone spatula.
While we use blueberries here, you could use diced apples and cinnamon, chocolate chips, or even the banana mash we used in the Banana Bread recipe. All are delicious!
STEP 5:
Using a 1/4 measuring cup, scoop the batter onto a well-oiled cast-iron or non-stip pan over medium heat. Once you see bubbles come up through the center of your pancake, flip.
When I use our cast iron pan, I start to preheat the pan before I start making the batter. That way, when I am done making the batter the pan is evenly pre-heated.
Serve with maple syrup, blueberry syrup, or eat plain. Whatever floats your boat!
Make this part of your Sunday morning tradition. Or serve it up for brinner for an easy meal that NOBODY will complain about!
That’s the dream, right?
Enjoy!
#grayhaircooking
Nutritional Information*
Calories: 244 Fat: 8g Protein: 5g Sugar: 157g Fiber: 2g Carbohydrates: 34g
Servings: 8 Serving Size: 3 Pancakes
Storage: Store leftovers in an air-tight container for up to a week so you can enjoy these all week long! OR you can freeze for up to three months.
*Nutritional Information is pulled from MyFitnessPal