Why are blueberry pancakes so underrated?
Serious question! I know chocolate chip gets all the hype, and for good reasons, but seriously- we gotta talk about blueberry. I’m not sure if it’s the way the blueberries melt into the batter, or if it’s how the juices burst out once you cut into them, but I’ve always been a blueberry pancake kinda gal.
BUTTTT… combining blueberries with nut butters?! NOW WE TALKIN. Holy cow this combo is so good. Think banana and peanut butter toast good. But better because it’s in pancake form and it’s genius.
I used both peanut butter and almond butter flavors in this recipe, which worked out PERFECTLY. I know what you’re thinking- peanut butter and almond butter?! Women you crazy?
Okay, maybe. But no- this combo’s surprisingly a winner! I think it’s because I don’t play favorites when it comes to nut butters, so in my world, it’s a two for one deal. I know that you’re probably still skeptical about it, but give it a shot and thank me later.
Now, how are they fluffy? That comes from the greek yogurt, and in specific, Whole Food’s 365 Brand 0% Greek Yogurt. I SWEAR by this brand for my baking greek yogurt! Not only does it add a boost of protein to the batter, but it makes the pancakes fluffier. This yogurt is made using only natural ingredients, and it’s produced in a wholesome and ethical way. My local Whole Foods always has it, so that’s a big plus.
Now, let’s get onto the pancakes. Make these now and thank me later 😉
- 1 cup oats, ground into flour
- 2 tbsp coconut flour
- 2 tbsp peanut flour*
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp coconut sugar
- 1 egg + ¼ cup liquid egg whites*
- ¼ cup greek yogurt of choice- I used Whole Foods 365 Brand 0%
- ¼-1/4 cup almond milk
- ½ a banana, mashed
- 1 tsp vanilla extract
- 1.) In a bowl, combine the dry ingredients and mix together to ensure no clumps.
- 2.) Add in your egg, egg white, vanilla extract, and greek yogurt. Slowly add in the liquid and stir around until you've reached your desired consistency. Once the consistency has been reached,add in the mashed banana and mix that in. Let the batter sit for five-ten minutes to let it thicken.
- 3.) While the batter is sitting, pre-heat your skillet to a medium heat with some coconut oil and swirl around to evenly coat it.
- 4.) Once the five-ten minutes has passed, pour in 3 tbsp of the batter onto the pan and spread it out with the back of your spoon. Add in a few blueberries to the pancake side facing upwards and let them melt into the batter.
- 5.) After two minutes, or until bubbles have formed and the batter seems ready, flip to the other side and cook for 30 seconds- 1 minute. Transfer to a plate and repeat the last two steps with the remaining batter.
- 6.) Once done, add on your toppings and enjoy!
*NOTE*- Whole Foods Del Mar and I worked together on this recipe, but all opinions are my own. I believe everything I’ve stated, and truly love the brand.
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