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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

Print Recipe
Course Breakfast
Keyword blueberries, pancakes
Servings 12
Calories 121.55
Author CK Kochis

Ingredients

  • 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

Instructions

  • 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).

Notes

This recipe appeared in the February 2017 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by CK Kochis © All rights reserved.

Nutrition

Calories: 121.55kcal | Carbohydrates: 17.69g | Protein: 3.35g | Fat: 4.19g | Saturated Fat: 3.25g | Sodium: 176.61mg | Fiber: 0.49g | Sugar: 3.63g

8 comments on “Blueberry Pancakes”

  1. I've been hungry for blueberries all week. Now I have a reason to go get some! Will have to vegan up the recipe (egg substitute and plant based milk) but I bet they come out awesome!

    1. Sounds wonderful, Barb. When you have a moment, please submit your recipe so others can try your version.

      Enjoy those blueberries!

    1. With pineapple? Oh my! That sounds amazing. I will have to try that next time.

      Thank you, Susan. Enjoy.

  2. I love to make blueberry pancakes, especially on Saturday morning. I make them gluten and dairy free though. I also add some gluten free granola right before flipping on the griddle. Adding it last helps keep the granola from getting soggy.

    1. Great idea! I had not thought of adding granola. I can imagine it adds a tremendous amount of flavor and crunch to the pancakes. Thanks for sharing.

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