Blue Blueberry Pancakes

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These light, fluffy pancakes are a fun periwinkle color because the blueberry juice is incorporated into the batter. These pancakes are just packed with whole blueberries.

Ease: average Type: breakfast, brunch Prep Time: 1/2 hour Total Time: 1/2 hour Yield: about a dozen 5" pancakes

Cook's notes

As a variation, try substituting any other frozen fruit for the blueberries.

Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.

Ingredients

15 oz. frozen blueberries
1 3/4 c whole wheat pastry flour
1 T baking powder
1 1/2 c milk less the amount of blueberry juice used (blueberry juice + milk = 1 1/2 c)
3 T canola or safflower oil
2 large eggs
1 T agave syrup or light colored honey

Steps

• Thaw the frozen blueberries. Drain the juice to a measuring cup. Pour in enough milk to make a total of 1/1/2 c of liquid.
• Whisk together in a large bowl flour, and baking powder. In a separate bowl whisk Agave or honey, juice and milk, oil, and eggs.
• Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough. Gently fold in the blueberries
• Spray either a stovetop griddle, my preference, or a frying pan with canola or safflower oil. Heat on medium flame but do not let the oil smoke.
• Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
• Pancakes freeze very well. Seal them in plastic bags or airtight containers. Then heat them in a toaster oven to serve.

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