in Dessert Recipes

Organic whole-grain pancakes with blueberries

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Ingredients for 1 servings:

  • 150 g whole wheat flour
  • 2 eggs, organic
  • 250 ml whole milk, organic
  • 1 tsp cream of tartar baking powder
  • 1 tbsp coconut blossom sugar
  • 1 pinch of cinnamon
  • 1 pinch of cardamom powder
  • some oil for the pan
  • 200 g blueberries, organic

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

makes 4 servings

For the batter, mix all ingredients until smooth and thick and let stand for 30 minutes. Heat a nonstick pan and brush with oil. Add just enough batter to make pancakes about 10 cm in diameter. Tip: If you like, you can press a few smaller blueberries into the batter and cook them with the batter. Once the surface of the batter is dry, carefully flip the pancakes and finish cooking on the other side. Serve the pancakes warm and arrange them on plates with the fresh blueberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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