Yogurt Blueberry Pancakes
Ingredients
- 4 Egg whites
- 1⁄4 cup COCONUT OIL, warmed until it is liquid
- 2 Tbsp Vanilla extract
- 1⁄4 cup MANUKA HONEY
- 1 1⁄2 Tbsp Baking powder
- 3⁄4 tsp Baking soda
- 2 cups unbleached flour
- 1 cup fresh BLUEBERRIES
Instructions
1. In a large bowl place all ingredients except blueberries.
2. Use a beater to blend all ingredients until a smooth batter results.
3. Fold blueberries into the batter – don’t overmix.
4. If you like fluffy pancakes let the mixture stand for 20 minutes.
5. Preheat a griddle to medium high heat.
6. Using a small ladle pour batter onto hot griddle and cook each pancake for about 1 minute on each side.
7 Keep cooked pancakes in a warm oven until all batter has been cooked.
Notes
Serving tip: I like to make a blueberry sauce for the pancakes by cooking 2 cups fresh or frozen blueberries + 1⁄2 cup water over medium heat until a sauce forms. You can add some apple juice to the sauce to make it thicker or thinner according to your own preference. Then pour over hot pancakes and eat right away.
0 Comments