• Kristin Ervin

Blueberry Peanut Butter Pancakes


Who else loves pancakes? It's for sure my favourite breakfast. This one features hints of peanut butter topped with a blueberry compote.


Ingredients:

1 1/4 cup whole wheat flour

2 Tbsp flaxseed meal

1/8 tsp salt

1 tsp baking powder

1/8 tsp cinnamon

2 Tbsp peanut butter

1 egg

1 Tbsp honey

1/2 tsp vanilla

1 cup almond milk

1/4 cup blueberries


Compote

1 1/2 cups frozen blueberries

2 tsp water

1 tsp honey

1 tsp vanilla

1/2 tsp lemon juice


Servings: 2


For Compote: Combine all ingredients in a small pot, and cook on low for 10-15 minutes until thickened.


Mix together flour, flaxseed, salt, baking powder and cinnamon. Whisk in peanut butter, egg, honey, vanilla and almond milk. Heat up a griddle or non stick frying pan on medium heat. Ladle in 1/4 cup batter at a time. While first side is cooking place a few blueberries on the top. Cook until lightly golden about 2 minutes and then flip. Cook other side 2 more minutes. Repeat with remainder of batter.


Garnish with blueberry compote and maple syrup. Enjoy!



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