|A simple recipe oozing with blueberry joy.|
Blueberries may be small as can be, but they deliver a most tantalizing, unforgettable presence.
Welcome to Blueberry Pancake Heaven.
The plot twist-- happening more often than not-- is that almond milk runs out.
This little panic upstarts an inner debate.
Yet salvation is only a few steps away.
Water can be a substitute. It can provide rich, creamy properties that almond, soy, and other alternative dairy free milk bring to pancake batter, especially if the proportions are right. For today's blueberry pancakes, a light airiness, a touch of pleasant sweetness, and crisp texture tasted amazing. I found no great lacking. Sure, I will go on to the store to get that dairy free milk, but rest assured water is not a bad thing.
Blueberry Pancakes Ingredients and Preparation
1 cup flour
1 tablespoon sugar
2 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 1/4 cup water
2 tablespoon coconut oil, melted
1 teaspoon vanilla
1/2 cup blueberries
1/2 teaspoon lemon juice
|An ingredient sneak peek.|
Sift flour, sugar, baking powder, cinnamon, and salt together.
Add in water, coconut oil, and vanilla.
|Stir in blueberries and lemon juice. Will fizz a bit. Use 1/4 batter at a time.|
|Makes eight light, crispy blueberry pancakes.|
|Maple syrup is the nectar of goddesses.|
|Lemon ginger tea was the nice accompaniment to brunch.|