IMG_8228 I am already thinking about the weekend and all the yummy breakfasts we could make. Last Sunday, Andre and I woke up with a craving for pancakes and bacon. Here is the simple and delicious recipe for my blueberry pancakes that you can whip up in minutes. I personally love blueberries in pancakes but you can substitute any fruit you like, or simply leave them plain. But don’t forget the maple syrup!


Serves 4

1 cup organic all-purpose flour or whole grain flour
2 tablespoons organic sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup almond milk (preferably homemade) or whole milk
2 tablespoons melted unsalted butter plus more for cooking the pancakes (you can substitute vegetable oil for butter if you prefer)
1 organic egg
pinch of cinnamon
1/2 cup organic blueberries
maple syrup

Preheat oven to 170 degrees. Line a baking sheet with foil. Place cooked pancakes on the sheet and keep them warm in the oven as you cook the batches.

IMG_8225In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and sea salt. Add almond milk, melted butter, and egg to the flour mixture and whisk to combine. Gently stir in the blueberries.

Place a large skillet over medium heat. Melt a tablespoon of butter in the pan. For each pancake, scoop 2-3 tablespoons of batter into the hot skillet, working your way around the pan. Cook the pancakes until some bubbles start to appear. Flip with a spatula and cook until golden brown on the other side. Transfer cooked pancakes to the baking sheet and place in the oven to keep warm until all pancakes are cooked. Wipe out the pan and repeat until all batter is cooked.

Serve warm with maple syrup.