Blueberry pancakes without processed sugar is my excuse for a pancake-stacked breakfast. Make this with any milk you like and any flour you like. I use whatever I have at home. Baking soda makes them extra fluffy. For a golden, crunchy exterior, use some butter in the frying pan.

Blueberry pancakes

Galatia Pamboridis
Blueberry pancakes without processed sugar is my excuse for a pancake-stacked breakfast. Make this with any milk you like and any flour you like. Bakingsoda makes them extra fluffy.
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, dough
Servings 8 pancakes

Ingredients
  

For 8 pancakes

  • 180 grams flour plain or wholemeal
  • ¼ tsp of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 1 large egg
  • 250 ml milk of your choice
  • 25 grams melted butter
  • 2 Tbsp 30 ml maple syrup
  • About 80 blueberries

Instructions
 

  • In a large bowl, combine all dry ingredients (flour, baking powder, baking soda and salt). Add milk, egg, melted butter, vanilla and maple syrup. Mix with a whisk.
  • Heat a frying pan over medium-low heat. Add about 1/3 cup of the mixture to the pan and scatter 9-10 blueberries on top. The pancake will rise. Once bubbles form on the top, flip the pancake over to cook the other side.
  • Remove and serve with a generous drizzle of maple syrup and more berries.
Collections Kids

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