Staying with my parents always means a big breakfast. Bacon, eggs, hashbrowns, pancakes…
Yes – every morning. Growing up we always had a big breakfast like this. Oh – it is good to be home.
Start out by melting the butter.
You can use yogurt or buttermilk. I prefer the tang of the yogurt – and I usually have yogurt on hand but not always buttermilk.
I usually have blueberries in the freezer so I use the frozen ones unless I happen to have fresh.
If I add the frozen blueberries to the batter instead of sprinkling them on the the pancakes, the batter takes forever to get done – usually ending up in a doughy pancake.
Let them set up and brown around the edges.
Then flip. Flipping takes confidence. Whenever I hesitate and think – “oh, I don’t know if I can do this”…I end up with half the pancake off the griddle.
You can tell when they’re done when the batter under the pancake is cake like instead of batter – obviously 🙂
Sprinkle on a few more blueberries.
Smother with butter and maple syrup.
- 1 cup of full fat yogurt or buttermilk
- 1 egg
- 1 T melted butter
- 2 tsp sucanat
- ½ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- ½ cup almond flour
- ½ cup coconut flour blend
- Mix the egg, yogurt and butter together so it's well blended.
- Mix all of the dry ingredients together.
- Add to the wet ingredients.
- Mix until just together.
- Pour by the ladle full on a hot buttered griddle.
- Drop blueberries on.
- Flip when brown on one side.
- Serve with butter and warm syrup.