While these blueberry almond pancakes are on the menu at Fresh, I have yet to try them there. I thought I'd try my hand at making them on my own. Usually, I like my pancakes piled high with maple syrup and whipped cream or maybe even some Nutella but these pancakes are already so flavourful from the fresh, juicy blueberries and the fragrant and toasted almonds. The recipe is super fast to put together as well, so these make an impressive, yet quick weekend breakfast where you are not fussing around the kitchen for too long.
Yield - about 10 six-inch pancakes
2 cups of flour, the original recipe calls for gluten-free all-purpose flour, I used quinoa flour
1 and 1/4 teaspoons of baking powder
1 teaspoon of baking soda
1/4 of a teaspoon of sea salt
1 and 1/2 cups of almond milk, or whatever milk you have on hand
1/4 of a cup of maple syrup, original recipe calls for agave nectar
Coconut oil, for frying
2/3 of a cup of sliced almonds
1 cup of fresh blueberries, rinsed and dried
1 - Mix together the flour, baking powder, baking soda and salt in a large bowl. Set aside. In a smaller bowl, combine your milk and maple syrup. Make a well in the bowl of your dry ingredients and add a little of your liquid ingredients. Mix together. Keep on gradually adding in your liquid, stirring after each addition. Mix until everything comes together and makes a batter.
2 - Heat your coconut oil in a frying pan over medium heat. Using a small ladle, drop your batter onto the hot pan. I use the back of the ladle to spread the batter out into perfect circles. Once you drop the batter, press some blueberries and almonds into the batter.
3 - Cook pancakes until the bottoms have browned and the tops are bubbling. Flip and cook until the other side is browned and cooked through. Repeat with leftover batter.
4 - Serve warm, with maple syrup.
Thank you for reading! Have a lovely day! x