For our first recipe of 2021, we had some goals. First, recognize National Blueberry Pancake Day coming up on January 28th. Second, it had to be comfort food. And finally we wanted to make it as healthy as possible. A tall order but please follow along...
We'll start with a few fun facts. 99% of all the wild blueberries in the United States come from Maine. 90% of those are sold frozen.
The first pancakes consisted mostly of flour and milk and were more like biscuits. Later, eggs, butter and baking powder were added making them the fluffy pancake we know today. Ours include almond flour which adds extra protein.
Blueberries are just plain healthy. They contain lots of phytochemicals and anitoxidants that keep your heart, circulation and digestive systems healthy AND help reduce inflammation. Make your blueberries organic and you're extra healthy.
So here is our own recipe. We'll list where you can find some of the ingredients below with discounted sale prices for our readers. You can swap out any of the dry or wet ingredients for non-organic or traditional ingredients 1 for 1.
1 cup almond flour
2/3 cup organic oat flour
2 tablespoons monkfruit sweetener
1 1/4 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine Mediterranean sea salt
1 cup plain organic Greek yogurt from grass-fed cows
1 cup almond milk
4 tablespoons unsalted butter from grass-fed cows
2 large cage-free eggs
1 cup fresh organic blue berries
Maple syrup to serve
Combine flour, oats, sweetener, baking powder, baking soda & salt in a large bowl.
Whisk together yogurt, milk, butter & eggs in a separate bowl.
Pour liquid ingredients over dry ingredients and stir with rubber spatula only until mixed and moist. Let sit for 2 minutes (this allows flour mixture to absorb liquid).
Gently fold in blueberries.
Lightly coat nonstick pan or griddle with avocado oil nonstick spray. For each pancake, measure about 1/3 cup of batter and cook over medium low about 2 minutes. When bubbles appear on top, flip to cook other side for about another 1 to 2 minutes.
Pancakes can be kept warm in a 200 degree F oven.
Serve immediately with side of maple syrup.
Makes about 12 pancakes. Eat immediately or refrigerate to reheat later. We also like to freeze them for a few weeks.
Lakanto monkfruit sweetener
Organic oat flour
Aluminum-free baking powder
Mediterranean sea salt
Avocado oil nonstick spray