Breakfast

Blueberry pancakes

Pancakes! My, I think you can find at least 3 different recipes spreaded around this blog right now..but this typical sweet Dutch indulging is such a fun recipe to experiment with :). After making banana pancakes and Priscilla adding a zucchini pancake recipe, here a nice one for all the sweet tooth; thick and fluffy blueberry pancakes. It takes a little more time to prep the batter, but trust me. It is worth the wait, enjoy your breakfast!


Blueberry pancakes

Ingredients:
– 1 big banana
– 170 grams (1 1/4 cup) oatmeal
– 240 ml (1 cup) coconut milk, I used Alpro
– 3 tbsps walnut oil (or any other type of neutral oil)
– 1 tbsp vanilla sugar
– 2 tsps baking powder
– 1 tsp apple cider vinegar
– 1/4 tsp baking soda
– 1/4 tsp salt
– blueberries for pancakes + decorations
– coconut oil for baking pancakes

extra needed: high speed blender, skillet, measuring cups&spoons
serves: 6 thick medium sized pancakes

Directions:
Mix all the ingredients in a high speed blender, except the baking soda and vinegar.
Once mixed, add the baking soda and pour the apple cider vinegar over the baking soda.
It should start foaming a little, this is a good thing! It helps to make the pancakes a bit more fluffy.
After mixing for another minute, pop the batter into the fridge for about 10 minutes.
In the meantime, heat up a skillet on high temperature.
Add a little coconut oil and pour about 1 heaped soup spoon into the skillet.
Reduce heat to medium-high and add a few blueberries.
Add a little more batter to cover up the blueberries and wait until you see bubbles appear in the batter.
This can take 1-2 minutes.
Once one side of the pancakes is crispy, turn up the heat to high temperature once again and flip the pancake.
Bake for another 30 seconds – 1 minute until dry and crispy on both sides.
Repeat until all batter is used.
Top off with (homemade) jam, extra berries and/or banana.
Store in a airtight container up till 2 days.