Friday, July 19, 2013

I'm So Blue!

We were recently gifted with organic blueberries.
While blueberries have never been my favorite fruit, 
after trying them in pancakes,
I may be a convert.

We use a whisk to sift ingredients.

Being lactose-intolerant, I can't drink milk,
so am grateful for delicious substitutes like almond or rice milk.

Mixing the liquids in a measuring cup
means one less bowl to wash.

The blueberries are added to the mixture,

and then gently folded in so as not to break them.

On medium heat,
add butter to a skillet and fry these babies up.

Blueberry Pancakes

1 1/4 C flour
1/2 t salt
1 T baking powder
1 1/4 t sucanat

1 C almond or rice milk
1 egg
1/2 T butter, melted
1/2-1 C blueberries

Combine dry ingredients and use a whisk to sift.
Add liquids to measuring cup and mix gently.
Add liquid to dry ingredients.
Fold in blueberries.
Cook on medium heat 2-3 minutes per side.

(I highly recommend using an entire cup of blueberries.)

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