You can find usually only two things on my mind once i roll out of bed in the morning: coffee and checking emails. Nevertheless, this morning I woke up with a huge craving for a stack of fluffy blueberry pancakes.
Wait, that isn’t a big shock is it? My Instagram accounts is populated with photos of pancakes plus I actually had them for dinner last night. Don’t judge, you know Brinner (breakfast time for dinner… duh) is usually pretty much the best thing ever.
My pictures really do not carry out the pancakes any justice so I’ll have to annoyingly describe to you precisely how perfectly great these are. Brace yourself for an overload of adjectives…
Solid. Fluffy. Melt-in-your-mouth. Incredible. Crispy edges. Perfectly fantastic. Outrageous. Awesome. Fantastic. Lick-your-plate good.
There, now do you get my point?
I needed both strawberries and blueberries that needed to be used up in my fridge, therefore i decided to pack the pancakes with blueberries and help to make a gorgeous strawberry-vanilla syrup to best them with.
The syrup is incredibly easy to make, too! Basically simmer strawberries, pure maple syrup, and some vanilla over moderate heat before strawberries begin break down.
Drizzle drizzle. Or simply pour excessively like I really do.
I LOVE how the blueberries play the mouth area with each bite and how the strawberry maple syrup soaks flawlessly into the pancakes. I think they’d be great topped with peanut butter… on the other hand I think peanut butter goes great on almost anything.
You definitely won’t regret making these.
Calories from fat: 226
Fat: 3.1g
Sugars: 38.6g
Glucose: 10.7g
Dietary fiber: 2g
Protein: 12.7g
Ingredients
1 teaspoon cooking powder
1/4 teaspoon baking soda
1 tablespoon honey
2 large eggs
3 tablespoons almond milk (skim, soy, coconut, or whole will also work)
1 cup blueberries
1 cup natural maple syrup
1/4 teaspoon pure vanilla extract
Instructions
In large bowl whisk together flour, baking powder, and baking soda; set aside. In another medium bowl, defeat greek yogurt, eggs, honey, vanilla, and almond dairy until clean and well combined. Add wet substances to flour blend and mix jointly. The batter will be very thick; consistency will change predicated on which yogurt you used. In the event you loved this informative article along with you desire to acquire details with regards to baked stuffed zucchini boats with rice kindly go to our web page. Note: If you find that it is WAY too solid (nearly paste like), you can add in a teaspoon or two of milk until it really is smooth, but nonetheless thick. Next, gently fold in berries having a wooden spoon.
Lightly coat a big non-stick skillet or griddle with butter or cooking spray and place more than medium heat. Drop batter by 1/4 glass onto skillet. You may want to use a spoon to spread out the batter just a little bit, as pancake batter will be thick and you’ll need them to cook thoroughly. It’s very important to prepare until bubbles appear on top as well as the sides are well prepared; this is heavy batter which means you want to ensure even cooking. Flip cakes and prepare until golden brownish on underside, 2 minutes. Clean skillet clean and repeat with more melted butter or cooking spray and remaining batter.
To help make the syrup, place maple syrup, strawberries, and vanilla inside a saucepan more than medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries make down about 5 minutes, remove from heat and serve warm immediately.
You can lighten pancakes even more by doing the next:
Subbing 2 egg whites for 1 egg.
Replace honey using a packet or two of truvia to slice sugar.
Use whole wheat pastry flour or whole wheat grains bleached flour for whole grains and extra fiber.
Your pancakes are STUNNING! pinning!
Hi, Just how much does this recipe serves?
and, I haven’t any maple syrup on hand, could i replace it with honey for the strawberries? ðŸ‚
Hello,
We made these yesterday, using half whole wheat grains and half bleached flour, in addition We added cinnamon. All of those other formula 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 these. I had formed leftover batter, so cooked that today, adding just a touch of salt. Which was better. I used banana slices and put them within the pan first, then poured the batter on top. They were still great the second day time.