This is a blueberry pancakes recipe that's a keeper. It's fluffy, naturally gluten-free, ready in minutes, and made with fresh or frozen California Blueberries.
2tablespoonsmelted butteror avocado oil or other neutral oil
1teaspoonpure vanilla extract
1/2teaspoonalmond extract
6ouncesfresh or frozen blueberries(about 2 cups) plus more for garnish
unsalted butterfor garnish (optional)
For The Blueberry Honey Syrup:
6ouncesfresh or frozen blueberries(about 2 cups) plus more for garnish
1cuphoneyor maple syrup
pinchkosher salt
Instructions
For The Blueberry Pancakes:
Place almond flour, gluten-free all-purpose flour, kosher salt, baking powder, and cinnamon (if using) in a large bowl and whisk to combine.
In a second bowl, whisk together the milk, eggs, honey, zest, oil, and extracts until smooth. Add the wet ingredients to the dry and stir until just combined. Add 6 ounces of blueberries and mix until well incorporated.
Let the batter rest at room temperature for at least 15 minutes before using (The batter can be made up to 12 hours ahead of time and refrigerated; let it sit at room temperature for 20 minutes before using to warm up).
Meanwhile, heat a nonstick pan or griddle over low heat. To check that the pan or griddle is properly heated, sprinkle a few drops of water on it, and the water will "dance" around before evaporating.
Ladle 1/4 cup batter onto the pan or griddle and cook until it sets up, the bottom is golden brown, and bubbles form on the top, about 3 minutes. Flip and cook for another 2 minutes, until golden brown. Repeat with the remaining batter to make about 14 pancakes. Serve immediately, topped with Blueberry Honey Syrup.
For The Blueberry Honey Syrup:
Combine the remaining 6 ounces of berries and 1 cup of honey or maple syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
Remove from heat, strain to remove blueberry solids, and use to top these pancakes, waffles, or French toast. (The syrup can be made ahead of time and refrigerated for up to 5 days before using.)