Morning Blues

Is there a better way to start the day than with the morning blues? Blueberries, that is.

For years I purchased various brands of boxed pancake mix with the belief that adding water, oil and an egg was the easiest, and least expensive, way to make pancakes. It was not surprising that most of the brands have a similar flavor. It wasn’t until I started mixing my own batter from scratch that I realized that most boxed versions would leave a chemical, or artificial, taste afterwards.
I became creative with my batters by using different flours, adding spices (like cinnamon, nutmeg, orange zest, or allspice), and liquids (water, milk, or buttermilk). Depending on my hankering for variety, I would add fruit (diced apple, blueberries, chopped strawberries, fresh pineapple chunks, etc). Our family favorite remains to be blueberry pancakes.

When we cook from scratch, we gift ourselves the opportunity to be creative. Who says cooking from scratch has to be expensive or hard to do?

This is the buttermilk pancake recipe I use as a base. Enjoy your morning blues!

Blueberry Pancakes
Blueberry Pancakes
Rate this recipe
1 ratings
Category: Breakfast

  • 1 ¾ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, slightly beaten
  • 1 ½ cup buttermilk
  • 3 tablespoons olive oil (or coconut oil, softened)
  • Desired fruit (optional)
  • Maple syrup (optional)
  • Butter (optional)

  • In a large bowl, stir together flour, sugar, baking powder, baking soda, salt. In another bowl, lightly beat egg; with whisk, combine egg, milk and oil. Pour wet ingredients to flour mixture. Using whisk, blend until mixture is moistened (batter may be lumpy). Add desired fruit and gently stir with a spoon.
  • Pour approximately ¼ cup of batter onto a hot, lightly greased skillet or griddle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Serve warm (with butter and syrup, if desired).

Author: Cindy (C.K.) Kochis is an Integrative Nutrition Health Coach who transformed her coaching practice as the foundation of Elements For A Healthier Life Magazine. As the Founder and Publisher of her health and wellness magazine, she is providing a forum for people to share their personal stories, professional knowledge, and healthy eating options. When Cindy is not working on her magazine, she is a virtual assistant, author, grandmother, and sassy redhead.. She self-published “Get A Compass Not A Clock” (available on Amazon) and “Unleash Your Inner Story” (ebook). For more information about Cindy’s coaching services, please visit and

Yield: 12
Serving Size: Makes 12 pancakes
Calories per serving: 121.55 kcal
Fat per serving: 4.19 g
Saturated fat per serving: 3.25 g
Carbs per serving: 17.69 g
Protein per serving: 3.35 g
Fiber per serving: 0.49 g
Sugar per serving: 3.63 g
Sodium per serving: 176.61 mg
Trans fat per serving: 0.0 g
Cholesterol per serving: 14.55 mg
Nutrition label for Blueberry Pancakes

February 2017

February 2017 | Click on image to view issue

This recipe appeared in the January 2017 issue of Elements For A Healthier Life Magazine on page 58.  Written by C.K. Kochis; photograph by C.K. Kochis.  Get the January issue for $1.99.

Explore more elements of home cooking.

Get recipes and food articles in your inbox! Subscribe to UnBox Your Kitchen Newsletter.