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My Mom's Blueberry Pancakes

These pancakes are not the healthiest, but they are filled with a decent amount of protein and fat, and they do bring huge amounts of joy to all of the children in my extended family. They are a great treat for the weekends. They can be altered to be as healthy as you would like them to be. Just know that when you alter the flour and milk choices you loose out on the fluffiness factor.

1 cup flour (white, whole wheat pastry, a GF alternative, or a mixture of your choice)

2 heaping teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk (or a dairy alternative)

2 eggs

3 tablespoons neutral oil (like avocado or canola)

2 tablespoons maple syrup

1 cup wild blueberries (can be frozen)

1. Preheat the griddle on medium heat.

2. If you are using frozen berries defrost first. You can do that quickly by soaking them in boiling water for 5 minutes.

3. Mix dry ingredients in a bowl.

4. Mix wet ingredients and add to the dry. Whisk together taking care not to over mix the batter.

5. Add blueberries last and stir.

6. Melt butter on the griddle and cook pancakes. Flip when they start to bubble.

Serve immediately with butter and maple syrup.


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