Blueberry pancakes

Blueberry pancakes

“Pancake Sunday” is relatively known term on social media – and is also the reason our favourite Sunday breakfast has become none less than pancakes!  In this recipe, I’m bringing you a healthier version of this lovely dish.

Pancakes… who wouldn’t love them? American, Canadian, French or English style – with maple syrup, honey, fruit or some other tasty topping – we simply love them in each form. The most common pancakes in our country are those large and thin, similar to French or English. American or Canadian pancakes, however, are those of thicker dough and smaller diameter than the ones we’re used to. If you haven’t tried them yet, I recommend you to do so – preparation is fairly easy, you don’t need a lot of time to make them, and they are very tasty!

One of the problems I’ve faced with these pancakes is that often they have a dense and tough structure. After much recipe-tasting, I think I’ve finally found the perfect one: these pancakes have a structure so soft, airy and fluffy that I’m sure, if you try them, you’ll love them just as much as I do! This recipe makes enough for two persons (makes about 10 pancakes, depending on their size), and total time of making is about 20 minutes. If you are out of blueberries, you can use any other desired fruit, or else leave out fruit completely.

Ingredients for Blueberry pancakes for 2 persons:
1/2 cup whole wheat flour
1/2 cup oat flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda

3/4 cup low-fat milk
2 tbsp lemon juice
1 egg
2 tbsp maple syrup (for less-sweet version use only 1 tbsp)
1 cup blueberries *optional*

Pour milk in a bowl and add lemon juice to it. Leave it to sit for 5 minutes. While you wait, sift the oat and whole-wheat flour, baking powder, baking soda, and salt in a separate bowl. Add egg and maple syrup in milk and mix. Now add the milk mixture to flour mixture, stirring until it blends. The key is not to over-stir it! If you over-stir, pancakes will have that dense structure we’re trying to avoid. Finally, add the blueberries. Fry 2-3 tbsp (1/3 cup) of the pancake mixture with coconut oil on medium-high heat.

Have a happy Pancake Sunday :)!


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