Summer fruit is beyond amazing right now. It's really hard to choose my favorite...nectarines, plums, figs, berries, tomatoes...it's truly the height of the best food of the year in my humble opinion.
I found myself with a ridiculous amount of blueberries the other day and decided to create a delicious blueberry pancake recipe. I included almond flour, buttermilk (love the tanginess), fresh lemon zest and some almond extract in addition to a ton of fresh berries and am pretty darn happy with the results...I hope you agree!
I like to top these with butter, a tiny bit of real maple syrup and something with a bit of tartness like yellow nectarines or raspberries. Such a treat!
Makes 12-14 pancakes
1 c. all-purpose or gluten-free flour
1 c. almond flour
1/4 t. sea salt
1 t. baking powder
1/2 t. baking soda
2 eggs - beaten
2 c. buttermilk
1/2 t. almond extract
1 t. vanilla
1 T. maple syrup
1 t. lemon zest
2 c. blueberries
butter or coconut oil for griddle
Add the flour, almond flour, sea salt, baking powder and baking soda to a medium bowl. Whisk to combine.
In a separate medium bowl add beaten eggs, buttermilk, almond extract, vanilla, maple syrup and lemon zest. Whisk until well combined.
Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries.
Preheat a griddle over medium heat. When hot, lightly brush the griddle with butter or coconut oil. Working in batches, pour batter by 1/3 cupfuls onto the hot griddle. It should sizzle a little when you pour it on. Cook for 3-4 minutes on the first side - until edges are dry and they are nicely browned. Flip and cook 2-3 minutes more.
Serve with butter, a little real maple syrup and more beautiful berries (or yellow nectarines!) of your choice.
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