HOMEMADE BLUEBERRY PANCAKES

2014-09-09 11.41.54

2014-09-09 11.50.38

VIBES: ATOMS FOR PEACE “BEFORE YOUR VERY EYES

So easy to make. You’ll never need to buy the box again. Feel good knowing your pancakes didn’t come from a factory.  Serve these to your loved ones on a lazy Sunday morning… With organic maple syrup of course.

HOMEMADE BLUEBERRY PANCAKES

-2 Cups all purpose flour

-1 3/4 Cups almond milk (regular milk is fine too)

-2 Tbsp baking powder

2 eggs beaten

-1/4 cup butter, melted and cooled

-3 Tbsp sugar

2 Tsp Vanilla extract

-1 tsp salt

-1/2 pint fresh (or frozen) blueberries

Mix dry items together in a bowl. Combine wet ingredients in another bowl and slowly stir in the dry ingredients. Whisk together until combined. Heat skillet to medium. I use a nonstick skillet and prefer not to grease the pan. Let batter mixture rest 5-10 mins while pan is heating. Pan is ready when water droplet sizzles on the surface. Pour mixture onto pan

then add a handful of blueberries, spreading evenly throughout. Cook for a few minutes, the pancake is ready to flip when bubbles have formed and the batter begins to firm up. Flip pancakes only once, cook on the other side until golden brown. Remove from heat and repeat until batter is gone. Adjust heat as necessary if pancakes are cooking too fast or slow.

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