I’m sure you have your own blueberry pancakes recipe but this one is definitely worth a try! Instead of applesauce or bananas, I decided to see what blueberries would do as the source of sugar and as a replacement for butter. Let me tell you I was not disappointed. These protein packed blueberry pancakes are naturally sweet, have no added sugar are gluten-free, and the perfect way to start your day if you ask me.
To complement these blueberry pancakes, I also made a blueberry syrup which took these pancakes to a whole new level for me. I have to be honest, I’m kind of a blueberry pancake purist and always thought that blueberry pancakes need to have fresh blueberries,mixed in the batter, and I have been know to scoff in disappointment at the blueberry pancakes that were only blueberry because of the syrup or sugary spread they put on top.
But I have to admit I don’t think I would turn down this blueberry syrup ever! It would also be perfect on top of yogurt with some chopped almonds or walnuts. Think of it as your own homemade fruit on the bottom yogurt parfait. If you’re smart, you’ll double the recipe and have enough to top your pancakes and for a snack later. While I know there’s no replacement for fresh blueberries, this pancake recipe is an amazing way to enjoy blueberries all year long since you are using defrosted frozen blueberries.
Blueberries are jam packed with antioxidants and all natural sugars. Sorry IHOP, nothing fake here.
I’ve mentioned this before but Dave and I start every Saturday and Sunday morning with pancakes. I love to get creative with my recipes and really change it up. We use our pancakes as fuel for our workouts so they have to be high in protein but also full of healthy carbs. The fiber in these pancakes helps to keep us full so we don’t turn into hangry monsters at the gym! I teach spin on Saturday morning and after 15 long miles, pancakes are all I can really think about.
I love using my immersion blender (affiliate link) to make this syrup. The blender is hand held and easy to maneuver. And since my regular blender was dirty from the pancakes, this immersion blender really saved the day.
To make all the pancakes at the same time, I love to use my electric griddle (affiliate link). It’s big enough to make all the pancakes, but stores away easily and is easy to clean.
These pancakes are amazing smeared with nut butter and then topped with the blueberry syrup. It’s like the best nut butter sandwich I’ve ever had! I actually used my honey sunbutter to top these blueberry pancakes. The honey pairs so well with the blueberries and the sunflower seed butter has such a unique flavor.
- Defrost blueberries, add all ingredients to blender. Blend until smooth.
- Distribute batter evenly between 9 pancakes, on preheated skilled set to medium.
- Allow to cook 5-6 minutes. Flip and cook 5 more minutes
- While the pancakes are cooking, defrost blueberries. Add coconut sugar, maple syrup and chia seeds. Blend in a large bowl with immersion blender or in traditional blender or single serve blender.
- Let sit 5 minutes before using to thicken slightly.
What about you?
- Have you ever used blueberries as the base in your pancakes?
- Blueberry syrup?
- What would you put on top of these?