There are usually only two things on my mind once i roll out of bed in the morning: coffee and checking emails. Nevertheless, this morning I woke up with a huge craving for a stack of fluffy blueberry pancakes.

Wait, that isn’t a big surprise could it be? My Instagram accounts is populated with pictures of pancakes plus I also had them for supper yesterday evening. Don’t judge, you understand Brinner (breakfast for supper… duh) is pretty much the best thing ever.

My pictures really do not carry out the pancakes any justice so I’ll need to annoyingly describe to you just how perfectly good these are. Grit your teeth for an overload of adjectives…

Heavy. Fluffy. Melt-in-your-mouth. Unbelievable. Crispy edges. Perfectly golden. Outrageous. Awesome. Fantastic. Lick-your-plate good.

There, now would you get my point?

I had both strawberries and blueberries that needed to be used up in my own fridge, therefore i made a decision to pack the pancakes with blueberries and help to make a gorgeous strawberry-vanilla syrup to top them with.

The syrup is incredibly an easy task to make, too! Simply simmer strawberries, natural maple syrup, and some vanilla over moderate heat until the strawberries begin breakdown.

Drizzle drizzle. Or simply pour exceedingly like I really do.

I LOVE how the blueberries play the mouth area with each bite and how the strawberry maple syrup soaks perfectly into the pancakes. I believe they’d be wonderful topped with peanut butter… on the other hand I believe peanut butter will go great on almost anything.

You definitely won’t regret making these.

Calorie consumption: 226

Fat: 3.1g

Sugars: 38.6g

Glucose: 10.7g

Fibers: 2g

Protein: 12.7g

Ingredients

1 teaspoon baking powder

1/4 teaspoon cooking soda

1 tablespoon honey

2 large eggs

3 tablespoons almond milk (skim, soy, coconut, or whole will also work)

1 cup blueberries

1 cup genuine maple syrup

1/4 teaspoon pure vanilla extract

Instructions

In large bowl whisk jointly flour, baking powder, and baking soda; set aside. In another medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until easy and well mixed. Add wet elements to flour blend and mix jointly. The batter will be very dense; consistency will change predicated on which yogurt you utilized. Note: If you discover that it’s WAY too solid (nearly paste like), you can add within a teaspoon or two of dairy until it really is smooth, but still solid. Next, carefully fold in berries having a wooden spoon.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may want to use a spoon to spread out the batter only a tiny bit, as pancake batter is going to be heavy and you’ll desire them to cook thoroughly. It’s very important to cook until bubbles show up on top and the sides are well prepared; this is heavy batter so you want to ensure even cooking. Turn cakes and cook until golden brownish on underside, 2 moments. Clean skillet clean and repeat with more melted butter or cooking food spray and remaining batter.

To help make the syrup, place maple syrup, strawberries, and vanilla inside a saucepan more than medium heat. Wait around until mixture starts to simmer and boil, and mix every few minutes. Once mixture starts to break down pig feet and pinto beans strawberries make down about 5 minutes, remove from high temperature and serve warm immediately.

It is possible to lighten pancakes even more by doing the next:

Subbing 2 egg whites for 1 egg.

Replace honey having a packet or two of truvia to cut sugar.

Use whole wheat pastry flour or whole wheat grains bleached flour for wholegrains and extra fiber.

Your pancakes are STUNNING! pinning!

Hi, How much does this formula serves?

and, I don’t have any maple syrup readily available, could i replace it with honey for the strawberries? ðŸ‚

Hello,

I made these last night, using half whole wheat and half white flour, as well as I added cinnamon. All of those other recipe was the same. I didn’t make the syrup, though.

They appear to be needing some salt, I thought. I like the fluffiness and lightness of them. I had leftover batter, so cooked that today, adding just a touch of salt. That was better. I used banana pieces and put them in the skillet first, then poured the batter on top. These were still great the second day time.