A great blueberry pancake is the holy grail for most pancake lovers, and these will satisfy even the most picky pancake purist. If you’re sensitive to sugar, the balance of ingredients in this recipe will allow you to indulge in blueberries in moderation. And if carbs aren’t a concern, feel free to use a full cup of berries. If you use frozen blueberries, leave them in the freezer until just before adding them to the batter. Thawed blueberries will bleed juice into the batter. The pancakes will still taste good, but you’ll lose some of the nice color contrast that makes blueberry pancakes visually appealing. Feel free to use this batter to make waffles as well.
- Yield: 8 to 10 four-to six-inch pancakes
- 1½ cups (6 oz / 170 g) almond flour
- ½ cup (2 oz / 57 g) pecan or walnut flour
- ¼ cup Splenda or Stevia Extract in the Raw, or 2 tablespoons New Roots Stevia Sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg (1.75 oz / 50 g)
- ½ cup (4 oz / 113 g) unsweetened soy milk or other milk
- ¼ cup (2 oz / 57 g) water
- ½ teaspoon vanilla extract
- 1 cup (1.25 to 5 oz / 35 to 142 g) fresh or frozen, unthawed blueberries, depending on dietary restrictions
How to Make It
- In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the egg, milk, water, and vanilla until thoroughly blended. Add the flour mixture and stir with a large spoon or whisk just until all of the ingredients are evenly blended into a loose, pourable batter. Gently fold in the blueberries.
- Heat a nonstick griddle or skillet over medium heat. When a few drops of water splashed on the surface sizzle and evaporate quickly, the pan is hot enough for cooking pancakes. Mist the pan with spray oil or put about 1 teaspoon of butter or margarine on the pan and swirl to coat the surface.
- Portion pancakes onto the pan, using about ¼ cup of batter per pancake and leaving a bit of space between them. The batter should sizzle when it hits the pan. Lower the heat to medium-low and cook the first side for about 4 minutes, until the bottom is golden brown and the top begins to dry out. Flip the pancakes over and cook the second side for 3 to 4 minutes, until the center is springy when pressed. Serve hot.