I came up with this recipe after experimenting with MANY many others, but I honestly can’t imagine a better blueberry pancake, no joke.
SIDE NOTE: I’m always substituting healthy alternatives in my apartment. I don’t really use any dairy, so you’ll notice this recipe calls for almond milk but you could use regular, and it’s garnished with what looks like butter but it’s really Organic Smart Balance (I swear by this stuff!). Just do what works for you!
3/4 cup all purpose flour
1/4 cup coconut flour
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups quick cooking oats
2 cups almond milk
1/2 cup olive oil
1/2 cup organic blueberries
Grade A Pure Maple Syrup (say it with me, “Goodbye Aunt Jemima!”)
Preheat a lightly oiled griddle to Medium heat (or about 375°).
In a large bowl, mix the flours, brown sugar, baking powder and salt. In a separate bowl, combine the milk and oatmeal. Then add the egg and olive oil and mix with a spoon. Add the wet ingredients to the dry, making sure to mix well. Finally, gently fold the blueberries into the batter.
Next, spoon 1/4 cup ladles of batter onto your griddle. Because of the oatmeal, your batter will probably be a little thicker than regular pancake batter. That’s ok! But if it’s so thick that it isn’t spreading when it hits the griddle, you should add a little extra milk.
When you start to see little bubbles appear on the top side of your pancakes, it’s time to flip them (generally after 1-2 minutes).
Give them another minute or so on the other side and then serve them right away with butter (or Organic Smart Balance) and real maple syrup (that fake stuff is literally just corn syrup guys!!).
You can read about the health benefits of maple syrup here <<<
How did your pancakes come out? Do you have a delish pancake recipe!? Let me know below!