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Breakfast Today: Blueberry Almond Pancakes
Paula Gallagher on
I really can't get enough of berry season. Right now our local blueberries are in and they delectable. Although nothing beats eating them right off the bush or out of the pint, finding other ways to incorporate them into your daily food can be just as tasty. And aside from them being delicious, there are many other reasons to eat blueberries. Click here to learn 10 Reasons to Eat Blueberries.
This blueberry almond pancake is a great recipe to use to start a busy day. It is a good source of protein and and antioxidants! I prepare this recipe in batches and then add my blueberries and wet ingredients when I am ready to make them. So to get a jump-start on this recipe, mix the following dry ingredients together and then place in tightly sealed container in a cool dry place.
Blueberry Almond Pancakes
• 4 cups organic whole wheat pastry flour
• 2 cups almond flour
• 2 Tbsp cinnamon
• 2 Tbsp baking powder
• 1 Tbsp baking soda
• 1 1/2 tsp
• 1 beaten egg
• 1 cup almond milk
• 1 cup fresh blueberries
When you are ready to make pancakes, place 1 cup of the pancake mix in a mixing bowl. In a separate bowl, stir together the egg and almond milk. Stir wet ingredients into dry and let rest for 10 minutes. Add 1 cup of fresh blueberries at the end and gently fold. Pour 1/4 cup batter for each pancake onto a hot pan. Serve with more fresh blueberries and maple syrup!
Photo from here, with thanks.
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