ALMOND FLOUR BLUEBERRY PANCAKES
Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!
Provided by Personal20
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
- Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
BLUEBERRY PANCAKES USING CAKE FLOUR
A recipe from Bon Appetit, Summer 2002. Different twist for batter using the cake flour. It makes a more crepe'like' pancake. Looks really pretty, very white. Cooking these in a very small round pan will give you perfectly round pancakes. My family loves these with jam! NurseDi's (On Zaar) Strawberry pancakes are still are top favourite, those are fluffy traditional pancakes. These ones are nice for a little variety.
Provided by Luvfood
Categories Breakfast
Time 50m
Yield 15-20 pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
- Sift and whisk all dry ingredients in a bowl.
- Whisk milk & eggs in separate bowl.
- Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
- Mix in 3 tbsp of melted butter.
- Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
- Cook until surface is bubbly and turn over until second side is browned.
Nutrition Facts : Calories 571.9, Fat 13.4, SaturatedFat 7.2, Cholesterol 122, Sodium 656.7, Carbohydrate 100.3, Fiber 5.9, Sugar 37.5, Protein 15.1
BLUEBERRY PANCAKE CAKE
Provided by Trisha Yearwood
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F.
- Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake.
- In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes.
- For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable.
- Slice the warm pancake in wedges and serve with the white pancake syrup.
BLUEBERRY PANCAKES
Categories Fruit Breakfast Brunch Kid-Friendly Blueberry Summer Pan-Fry Maple Syrup Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.
- Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.
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