The Farmer’s Market had blueberries on sale for 99 cent a dry pint. That’s the cheapest I ever see them, so of course I had to pick up a few pints. I was in the mood for pancakes yesterday morning, and remembered that I had blueberries in my refrigerator, so I decided to make some blueberry pancakes. The blueberries were so huge, they really bulged out of the pancakes. Next time, I would probably try to use the smaller blueberries in the bunch.
Blueberry Pancakes Ingredients 2 eggs 3/4 cup almond flour 1 tsp honey 1/2 tsp vanilla extract 1/8 tsp cinnamon a pinch of salt 1/8 tsp baking soda 1 pat butter 1/2 cup fresh blueberries
In a medium bowl, beat eggs. Add almond flour, honey, vanilla, cinnamon, salt and baking soda. Stir until well-combined. Heat a skillet to medium-low. Butter skillet and pour batter onto skillet, forming pancakes that are about 4 or 5 inches in diameter. Drop several blueberries into each pancake so that there is a blueberry in every bite. Cook slowly until edges set and small holes appear in batter. Flip and cook on the other side for several minutes.
Serve with honey or spread with farmer’s cheese and enjoy.