Blueberry Buttermilk Oat Pancakes

Recipe Created by the_happy_veg

These were so much fun for me to put together as I don't typically do sweet breakfasts. What a treat! These blueberry pancakes get their gorgeous colour from CITREVE Blueberries which provide that gorgeous violet hue and boost the blueberry flavour. Finished with whipped cream, fruit, walnuts, and good Canadian maple syrup.

Ingredients:

1 whole Avocado Oil Spray, Any cooking spray. Sub butter if desired.

Dry
2 cups All Purpose Flour
1/2 cup Oats, Rolled
2 Tbsp Granulated White Sugar
2 Tbsp Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 cup Freeze-Dried Wild Blueberries, tasting size - CITREVE, Pulsed into powder. Measure after pulsing.
1/4 tsp Himalayan Pink Salt

Wet
2 cups Buttermilk, room temp
2 whole Egg, Large, Free-Range & Room Temp
1/4 cup Butter, Unsalted, melted & cooled
1 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings
1 cup Frozen Blueberries, Wild Blueberries

Finish
1 whole Whipped Cream
1 whole Blueberries
1 whole Strawberries
1 whole Walnuts, walnut pieces
1 whole Pure Maple Syrup

Process

  1. Whisk together all of the dry ingredients in a mixing bowl until combined. Next, whisk together the wet ingredients excluding the frozen blueberries. Pour the wet into the dry and start folding it together. Add the frozen blueberries and continue to fold together until combined. The batter will be thick but also fluffy.
  2. Preheat a non-stick skillet to just below medium and then use either butter or cooking spray. Once heated, use a 1/2 C measure to scoop the batter into the skillet. Use a rubber spatula if needed to scrape out the measure. Work in batches of 3 - 4 depending on the size of your skillet. Do your best to sort of flatten out the batter (the batter is admittedly quite thick) as it cooks for a couple of minutes until golden brown. Flip, gently press down on each pancake, cover the skillet, and continue to cook another couple minutes until golden and cooked through. Transfer the cooked pancakes to a plate and cover as you continue. Cook until batter is completely used up.
  3. For service, serve up a 2 - 3 pancakes smothered in maple syrup, whipped cream, fresh berries, and crushed walnut chunks for crunch. ENJOY!
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