When the refrigerator needs to be restocked, I always end up making pancakes with the remaining groceries. It seems like more work, but it really helps use the remaining egg and cup of almond milk. Blueberries are our favorite, and pancakes + blueberries always gets eaten up before the last one is made! This is our favorite recipe:
1 1/3c flour
3 Tbsp Coconut Sugar
2 1/2 tsp Baking Powder (aluminum free)
1/4 c butter
2 tsp lemon zest
1 1/4 c almond milk
1-2 c blueberries (frozen wildberries)
1 cup water
1tsp vanilla extract
2 1/2c frozen berries (I used less with the wild berries)
We use a griddle at a temperature of 250-300F. Whisk all the dry ingredients together + the lemon zest. Melt the butter. Add the milk and eggs to the butter. Fold in the blueberries.
Drop 1/3 cup of pancake each. This helps make sure pancakes are all the same size.
ENJOY! Here are some other recipes we would really like to try, especially after we go blueberry picking again this summer. Pound cake | Blueberry Casserole | Check out my Pinterest board for more breakfast ideas.