| Blueberry Pecan Pancakes |
Recipe type: Breakfast
Author:
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Blueberry pecan pancakes, in French: Petits Gâteaux a la Poêle aux Bleuets et Noix de Pecan, are not really a French recipe, but if you’ll allow me, we’ll call it a French Canadian recipe. I wanted to include it to give you a recipe with nut fiber and oil, as well as fiber and antioxidants from the blueberries. Voila!
Ingredients
- 2 cups organic whole wheat pastry flour
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/2 cup pecan pieces
- 1 cup milk or unsweetened soy/almond/hemp milk
- 1 Tbsp apple cider vinegar
- 1/2 cup water
- 2 tsp extra virgin olive oil, for the pancake batter
- 1 cup blueberries, fresh or frozen
- 1 oz melted butter
Instructions
- Mix all the dry ingredients, including the pecan pieces, together in a large bowl.
- In a separate bowl, combine the milk, vinegar and olive oil.
- Allow to set for 10 minutes, turning it into buttermilk.
- Combine the water with the rest of the liquids.
- Whisk the wet ingredients in with the dry.
- Fold in the blueberries carefully.
- Heat and butter a pancake griddle or cast iron skillet.
- Ladle 1/3 to 1/2 cup batter for each pancake onto the griddle.
- Fry until golden at the edges and the top starts to form bubbles.
- Flip over and fry until golden.
- Remove and place on a serving plate.
- Repeat until all batter is used.
- Serve with butter and pure maple syrup, unsweetened applesauce, or sugar-free fruit preserves.
Blueberry Pecan Pancakes
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