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| Photo by cleo stracuzza on Unsplash |
I was recently talking about my blog with someone and mentioned that I need to revise it. I have found that putting the blueberries into the batter can cause issues when you flip them and the can break in half or end up with a huge crevice. I hope this helps you have more success. I have also reduced the amount of almond milk.
There is nothing like pancakes for breakfast. I especially love pancakes with fresh fruit in them and this was our traditional weekend breakfast when I was growing up. In the summer we had them with peach and strawberry slices. For me, the best were with blueberries. But someone in the household today is not a fan of sweet breakfasts but loves almonds. We stumbled upon almond flour and there was finally a solution to this dilemma which had haunted me for years.
I will share the rest of the story after the recipe so here is the solution I came up with:
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| Photo by Pexels at Pixabay |
1 tsp Baking Powder
½ tsp salt
Wet Ingredients
3/4 cup of Almond Milk
2 eggs
2 tbsp of Maple Syrup
2 tbsp Vegatable Oil
1 tsp Vanilla Extract
3/4 cup of Blueberries, thoroughly washed
Combine the dry ingredients in one bowl and the wet ingredients in a different bowl. The dry ingredient bowl should be large enough for everything to be mixed together. Add the wet ingredients to the dry and stir them together.. Put the batter in the refrigerator for 15 minutes to stiffen a bit.
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| Photo by Me |
Heat a skillet to 325 degrees or a medium low heat on a gas stovetop. Use a ¼ cup measuring cup and add the batter leaving some space between each pancake, as the batter will expand. Let the batter set for about 30 seconds, then dot the pancakes with the blueberries about 6 per pancake. Cook for another 1 1/2 minutes. Wait for bubbles to form in the batter and then flip the pancakes each one. Cook for another 1 to 2 minutes. Serve with warm maple syrup and butter on the side and anything else you enjoy with pancakes.
To continue the story, the potential solution was at hand, but the journey was not yet over. I had no idea what the proportion of the ingredients should be so I started combing the web for a solution. I tried a few that looked promising, but most came out too thin or too thick and fell apart when I flipped them.
Back to the drawing board: I used elements from the recipes that I found most appealing as well as a little of my own ingenuity. One big difference in the ingredients in all those recipes was almond milk rather than regular. This called for some adjustment.
I had a lot of fun researching this and experimenting with different recipes. I probably also gained a few pounds in the process. I hope this updated version yields better fruit, excuse the pun. Please enjoy, hit the follow button and let me know what you think by using the comments section. Thanks and enjoy! I hope you will continue to enjoy this blog.
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