These pancakes are soft, fluffy and bursting with wild blueberries. They're a great way to enjoy a perfect Sunday Brunch!
In large bowl combine butter and sugar and whisk by hand or using an electric hand mixer. Add vanilla and yogurt and whisk again until combined.
Add flour, baking powder, baking soda, salt, egg replacer and corn meal in the same bowl.
Add milk (add 1 cup first then add more depending on desired batter consistency) and whisk until well combined and smooth. Batter should be thick and pourable but not runny. Either add blueberries to batter and whisk lightly just until combined or add blueberries once individual pancake batter is poured onto skillet before flipping.
Let batter sit for 2-3 mins while griddle warms on medium on stove top.
Lightly coat pan with butter. Cook 3 tbsp of batter on each side for 2-3mins. If adding blueberries at this step, prior to flipping add blueberries.
Top with coconut whip cream, fresh fruit, melted peanut butter, cocoa powder, sliced bananas or roasted sliced almonds.
Ingredients
Directions
In large bowl combine butter and sugar and whisk by hand or using an electric hand mixer. Add vanilla and yogurt and whisk again until combined.
Add flour, baking powder, baking soda, salt, egg replacer and corn meal in the same bowl.
Add milk (add 1 cup first then add more depending on desired batter consistency) and whisk until well combined and smooth. Batter should be thick and pourable but not runny. Either add blueberries to batter and whisk lightly just until combined or add blueberries once individual pancake batter is poured onto skillet before flipping.
Let batter sit for 2-3 mins while griddle warms on medium on stove top.
Lightly coat pan with butter. Cook 3 tbsp of batter on each side for 2-3mins. If adding blueberries at this step, prior to flipping add blueberries.
Top with coconut whip cream, fresh fruit, melted peanut butter, cocoa powder, sliced bananas or roasted sliced almonds.
