Blueberry Pancakes

If you’ve been reading my blog for a while, you’ve probably learned that Irving isn’t a huge fan of breakfast for dinner. So this past week, when he had a dinner meeting scheduled, I was excited to make blueberry pancakes for David and I to enjoy! Such an easy meal to make! And then Irving’s meeting was cancelled. But, good guy that he is, he told me to go ahead with the pancakes. And all 3 of us enjoyed them!

I’ve adapted this recipe just a tiny bit from Chef Chloe’s recipe. Her recipe makes enough pancakes for 2, so I’ve doubled it, and increased the liquid just a bit—I like my pancakes just a tiny bit thinner. The best part of this recipe is that it doesn’t require any egg substitutes, or any other funny ingredients. A heaping scoop of baking powder comes to life and makes these pancakes fluffy.

Try these for breakfast or dinner—I bet you have all of the ingredients in your cupboards. And I bet you’ll love them as much as my family does!

Blueberry Pancakes, serves 4-6, adapted from Chloe’s Kitchen
2 c whole wheat flour
2 T baking powder
1 t salt
½ t cinnamon
1 ¾ c water
6 T maple syrup, plus extra for serving
8 oz frozen blueberries, or other small fruit of your choice, optional
canola oil for greasing pan

In a large bowl, mix together dry ingredients: flour, baking powder, salt, and cinnamon. In a separate bowl mix together water and maple syrup. Add liquid to dry ingredients and mix until just combined. Don’t over mix, the batter will have some lumps.

Pour a little bit of oil into a non-stick pan (maybe 1 tsp.) over medium high heat. Of course, if you put a little more in you might get crispier edges, and a little less will give you slightly less crispy edges. Pour ¼ c batter for each pancake (I can fit about 3 pancakes in my skillet at a time). Sprinkle a few blueberries on top of each pancake if using.  When small bubbles form on the top of each pancake, flip.

Let it cook until the underside is also lightly browned (I usually put a little more oil in for crispy undersides!). Remove from pan and place on plate. Repeat with remaining batter. You can keep pancakes on a plate in a warm oven to keep them warm until serving. Serve with more fruit, syrup, powdered sugar, coconut butter, or even applesauce—all are delicious toppings!

If you don’t eat all of them (it could happen, although not likely), you can toast them in a toaster the next day! Enjoy!