So I’m at it again. My dear pregnant friend visiting from another island is here for a few days and of course she loves pancakes. So I decided Blueberry Chia Almond Essence pancakes were on the menu. It was, it did and it will always be heavenly!
Here’s all you do:
Blueberry Chia Pancakes
2 cups flour
2 Tbsp sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp chia seeds
1 3/4 cups almond milk (or whatever milk you choose)
1/4 cup melted butter, cooled
1 teaspoon almond essence
2 cups blueberries
Sift together the flour, sugar, baking powder, baking soda, seeds and salt in a mixing bowl. Make a well in the center.
In a separate bowl, combine the milk, eggs, butter and almond essence. Add the milk mixture to the flour mixture and stir by hand until the batter is evenly moistened. (At this point, the batter can be covered and refrigerated for up to 12 hours, or used right away.)
Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Right before you make the pancakes, fold the blueberry into the batter. Drop about 1/4 cup of pancake batter into the hot pan, spreading them slightly into circles. Leave about 2″ between pancakes.
Cook until small bubbles appear and the edges are set, about 2 minutes, then flip using an offset spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. Serve at once with Maple Syrup and butter.