My 10-month-old son has become obsessed with blueberries! Good thing they are in season and abundant right now. This morning I decided, as a treat, that I would make some blueberry pancakes with some of the beautiful, sweet, plump berries we bought at the market yesterday. I used Kamut flour, which gives these pancakes a wonderful light and buttery taste. Enjoy!
1½ cups of kamut flour (I used Bob’s Redmill Organic Whole Grain Kamut Flour)
3 tsp aluminum free baking powder
2 Tbsp ground flaxseed
3 Tbsp good quality maple syrup
1 tsp sea salt
2 Tbsp olive oil
2 Tbsp of lemon juice
Zest of 1 organic lemon
2 cups of almond milk (or whatever milk you’d like to use)
2 cups of fresh blueberries (can use frozen if you do not have fresh)
- In a small bowl whisk together ground flaxseed and 2 Tbsp of warm water to make a ‘flax egg’. Set aside and let rest for 2-3mins so that the mixture thickens.
- In a large mixing bowl sift together baking powder and kamut flour.
- In a medium sized mixing bowl, whisk together maple syrup, salt, olive oil, lemon zest, almond milk and flax mixture.
- Slowly incorporate the wet ingredients into the dry ingredients with a whisk. Once combined, pour in the lemon juice and continue to whisk batter until smooth.
- Gently fold in blueberries with a spatula.
- Heat a skillet on medium heat. Lightly oil skillet with whichever cooking oil you prefer. With a ladle, pour a ¼ cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks deeper in colour and more firm. Flip and cook for another couple minutes until golden. Adjust heat as needed. Repeat for the other pancakes.
- Top pancakes with fresh blueberries, walnuts and a small amount of maple syrup or if you wish, you can use unsweetened applesauce. Enjoy!
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