Blueberry Muffin Breakfast Pancakes

pancake-stack

These are the type of pancakes you dream about the night before and wake up early to make (which is exactly what I did). They’re fluffy, fruity and downright delicious. By incorporating the fresh blueberries straight into the batter, each bite is filled with a pop of sweet juice. I skip the maple syrup when I eat these — between the sweetness of the vanilla and the blueberries and the crunch of the streusel, I’m sold on the pancake alone!

These can easily be made vegan, which I’ve explained in the ingredients list.  Also, if feeding these to a crowd, make sure to adapt the recipe accordingly. The original recipe will only make enough for one — and trust me, you’re not going to want to share.

Makes 3 medium-sized pancakes

Ingredients: 

For the pancakes:

  • 1 egg (substitute flax egg for vegan pancakes)
  • 1 tbsp. Earth Balance or butter, melted
  • 1/2 cup unsweetened almond milk (I use vanilla-flavored, but plain/original is great too)
  • 1 tbsp. agave nectar*
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup whole wheat pastry flour or unbleached all purpose flour
  • 1/3 cup fresh blueberries

For the streusel:

  • 1 tbsp. granulated sugar
  • 1 1/4 tbsp. unbleached all purpose flour
  • 1/2 tbsp. Earth Balance or butter
 Directions:
  1. Preheat oven to 350 degrees F.
  2. Create the streusel by combining sugar and flour in a small bowl, then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it starts to look brown and toasty. Remove from oven and set aside.
  3. Combine the egg, melted Earth Balance, agave nectar, baking soda, baking powder, salt, almond milk and vanilla extract in a large bowl and whisk until well combined.
  4. Add flour, stir until just combined. Add blueberries and lightly fold to incorporate.
  5. Heat an electric griddle or a large, non-stick skillet to medium heat. If you want, lightly grease the skillet with oil or butter to ensure the pancakes won’t stick.
  6. Pour 1/4 cup measurements of batter onto the griddle (I usually pour my batter into a liquid measuring cup, then use that to pour the batter onto the griddle). You can make these whatever size you want! Top with a sprinkle of streusel and flip when bubbles appear in the middle. (You can peek at the bottom with a spatula to see if it’s done).
  7. Cook for 1-2 minutes more on the other side and then top with an additional sprinkle of streusel and a drizzle of maple syrup, if desired.

*If you don’t have agave nectar, you can substitute brown sugar.

Recipe adapted from The Minimalist Baker

blueberry-muffin-breakfast-pancakes

blueberry-muffin-breakfast-pancake

blueberry-muffin-pancakes

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