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Light & fluffy pancakes, with juicy blueberries within and without. Perfect for a lazy Sunday brunch!

 

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Blueberry Pancakes

 

Serves 2    Prep time 15 minutes    Cooking time 20 minutes

 

These fluffy wonders have become Sunday brunch ritual in my home.  But no worries, as they are very low in fat and high in deliciousness! I like to blend  white whole wheat flour with buckwheat flour, but if you want to make them entirely gluten-free, use all buckwheat or blend it with any other gluten-free flour you favor.

 

Ingredients      

1 ¼ cups white whole wheat flour (or red whole wheat for a heartier flavor)

1 cup buckwheat flour

1 Tablespoon non-aluminum baking powder

2 ½ -3 tablespoons date or apricot paste from 1 cup whole pitted dates or unsulphured apricots

1 ¼ cups unsweetened almond milk

1 teaspoon Ceylon cinnamon

Large pinch freshly grated nutmeg

1 Tablespoon tsp vanilla extract

 

3-4 cups fresh or frozen blueberries

Maple syrup

 

Directions                 

 

Preheat oven on very low temp to preheat plates and to keep pancakes warm

 

  • To make a fruit paste, cut your dried fruit in quarters, cover barely with water, microwave to 1-2 minutes or until soft. Cool slightly and blend fruit with its soaking water in a high speed blender or food processor until very smooth.

 

Hint: These pastes are used as a thick paste for these pancakes, but they make lovely marmalades when thinned slightly with water.

 

  • Preheat non-stick skillet on moderately low flame.
  • Combine all dry ingredients in blender or food processor, pulsing to blend.
  • Add wet ingredients and process until smooth and well combined, scraping down walls of the bowl as you go. 
  • Allow batter to rest for 10 minutes to thicken.

 

Hint:: A thicker batter will create fluffy tall pancakes. Make sure these cook a bit longer,over  slightly lower heat. A thinner batter will create flatter pancakes, or thinned even more, crêpes.

 

  • Using a 1/3 cup measure, ladle batter onto skillet, allow borders to solidify. Flip.  Raise or lower flame a bit to achieve a golden brown surfaces.  Cook an additional few minutes and remove to a heated plate in a low oven.

 

  • Top with fresh or frozen blueberries, heated gently in the microwave or on the stove top until they begin to release their juices and a teaspoon of maple syrup, if desired.

Blueberry pancakes