You can find usually only a couple of things on my mind when I roll out of bed each day: coffee and checking emails. However, today I woke up with an enormous craving for a collection of fluffy blueberry pancakes.
Wait, that’s not a big shock is it? My Instagram account is populated with pictures of pancakes plus I actually had them for dinner last night. Don’t judge, you know Brinner (breakfast time for dinner… duh) can be pretty much the best thing ever.
My pictures really don’t do the pancakes any justice so I’ll have to annoyingly describe for you just how perfectly great these are. Grit your teeth for an overload of adjectives…
Thick. Fluffy. Melt-in-your-mouth. Amazing. Crispy edges. Perfectly golden. Outrageous. Awesome. Fantastic. Lick-your-plate good.
There, now would you get my point?
I had formed both strawberries and blueberries that would have to be used up in my fridge, so I decided to pack the pancakes with blueberries and produce a gorgeous strawberry-vanilla syrup to best them with.
The syrup is incredibly an easy task to make, too! Simply simmer strawberries, real maple syrup, and some vanilla over medium heat until the strawberries begin break down.
Drizzle drizzle. Or simply pour too much like I do.
I LOVE how the blueberries pop in the mouth area with each bite and how the strawberry maple syrup soaks perfectly into the pancakes. I believe they’d be great topped with peanut butter… on the other hand I believe peanut butter goes great on almost anything.
You certainly won’t regret making these.
Calories from fat: 226
1 teaspoon cooking powder
1/4 teaspoon baking soda
1 tablespoon honey
2 large eggs
3 tablespoons almond milk (skim, soy, coconut, or whole may also work)
1 cup blueberries
1 cup 100 % pure maple syrup
1/4 teaspoon pure vanilla extract
In large dish whisk together flour, baking powder, and baking soda; set aside. In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond dairy until easy and well mixed. Add wet elements to flour combination and mix jointly. The batter will end up being very heavy; consistency will vary predicated on which yogurt you utilized. Note: If you find that it’s WAY too dense (nearly paste like), you can include 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 big non-stick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter only a tiny bit, as pancake batter will be solid and you’ll need these to cook thoroughly. It’s very important to cook until bubbles appear on top as well as the edges are well prepared; this is dense batter which means you want to ensure even cooking. Turn cakes and cook until golden dark brown on underside, 2 mins. Wipe skillet clean and do it again with more melted butter or cooking food spray and staying batter.
To help make the syrup, place maple syrup, strawberries, and vanilla in a saucepan more than medium heat. Wait until mixture starts to simmer and boil, and stir every short while. Once mixture starts to breakdown and strawberries make down about five minutes, remove from heat and serve warm immediately.
You can lighten pancakes even more by doing the following:
Subbing 2 egg whites for 1 egg.
Replace honey using a packet or two of truvia to trim sugar.
Use whole wheat pastry flour or whole wheat bleached flour for wholegrains and further fiber.
Your pancakes are STUNNING! pinning!
Hi, Just how much does this formula serves?
and, I haven’t any maple syrup readily available, could i replace it with honey for pigs feet the strawberries? ðŸ‚
I made these last night, using half whole wheat grains and half bleached flour, as well as I actually added cinnamon. The rest of the recipe was the same. I didn’t make the syrup, though.
They appear to be needing a touch of salt, I thought. I like the fluffiness and lightness of them. I needed leftover batter, so prepared that today, adding just a contact of salt. Which was better. I used banana pieces and place them within the pan first, then poured the batter at the top. They were still good the second day.