Blueberry Pancakes

Pancakes are pancakes, right? WRONG!! These little beauties are packed with nutrients, but that’s boring. More importantly, if you use all organic and fresh ingredients, you’ll have stacks of mouth-watering, fluffy and sweet pancakes. If you’re a blueberry lover, you’ll fall in love all over again with this recipe.

Makes 8-10 pancakes so you may want to double this recipe!

Prep time: 10 minutes

Cook time: 10-12 minutes

Ingredients

  • 1 cup Bob’s Red Mill Organic Whole Wheat Flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup almond milk or dairy-free milk of choice
  • Chia egg mixture*
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup or sugar of choice
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh organic blueberries

* Mix together 1 Tbls. ground chia seed with 2 Tbls. water and set aside until it is thickened and gel-like. This is a fantastic and way healthier egg replacement and chia seeds have protein and calcium!

Instructions

  1. In a mixing bowl, whisk together the flour, baking powder and salt.
  2. In a another smaller mixing bowl, whisk together the milk, applesauce, chia egg, maple syrup and vanilla extract until thoroughly blended.
  3. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough. Gently fold in the blueberries and let the batter rest for 5 minutes so your pancakes will cook up nice and fluffy.
  4. Heat a heavy cast iron skillet or nonstick.
  5. Using a little spray oil, coat the pan (optional), and drop in 1/3 – 1/2 cup of batter, moving pan around to distribute batter into well shaped circle.
  6. Let one side cook for 2-3 minutes, then gently flip over for another 2 minutes.
  7. Serve immediately with your favorite syrup, but these flavorful pancakes don’t need anything more than your fork!