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{This post is sponsored by Blue Diamond Almond Breeze Almondmilk! I’ve used their Almondmilk Original Unsweetened to make these PERFECT blueberry pancakes!}
You guys all know that I have a slight addiction to breakfast food… especially blueberry pancakes.
I know I’ve touched on this before, but like, I am obsessed. I want all the breakfast foods, sweet or savory, bring it on. For some reason I just have so much fun with them. I mean cutting down the breakfast recipes for the book has been practically impossible! Plus, I love the added bonus that, pretty much any time I make a brunch-ish recipe I get to call my mom down and have her over for brunch. It kind of breaks up my GO, GO day, and I can’t lie, I’ve been making some sort of breakfast type recipe at least once a week for the past month.
I’m telling you, it’s a bit of an issue, but I honestly can’t get enough.
Today though, I have a good excuse for these pancake. One, it’s FRIDAY, meaning the weekend is here, and that always, always means brunch on Saturday or Sunday morning…maybe both if it’s a really good weekend. Two, Mother’s Day is this Sunday and I really could not think of a better breakfast to make my mom…or for you to make yours!!
Speaking of Mother’s Day, I need some serious, serious help. I’ve been swamped with work and therefore have put off getting a gift for way too lang. The problem is that my mom says she hates Mother’s Day and honestly wants nothing. But really, isn’t that just code for, “you better think up something super special”. I mean really, anytime someone says they don’t care, they totally do.
SOOO, I dunno, at this point I’m thinking something homemade and crafty since that’s kind of my specialty. Maybe I can grab Asher and we can come up with something good. She loved the homemade body scrubs and lotions I made for Christmas. Maybe something along those lines? Do you guys have any thoughts on this? What are you doing for your mom?
Any favorite gifts from past Mother’s Days I should know about??? Come on, help a girl out here! ?
One thing I know I will for sure be doing is making brunch. I mean, duh.
And these Blueberry Almond Pancakes are a no brainer. NO BRAINER. Nothing beats a really good blueberry pancake and these are special for a few reasons.
…reason one: they’re so fast and easy to make. You can even prepare the batter the night before and just cook them up in the morning.
…reason two: Almond Breeze Almondmilk! I cannot lie, a lot of times the only milk product I have on hand is my Almond Breeze (especially with the goats off being mated) and you guys, it’s a life saver! Almondmilk in things like pancakes, muffins, or popsicles is the best. Or a cold glass of Almondmilk with cookies… so good! Plus like a million and one other things. Not only is it delicious, but it’s shelf stable until opened, and makes for the most perfect pantry staple. Think about that almondy splash of milk in your morning coffee, or those blueberry almond pancakes that just NEED to be made. YES. This is your milk. It’s best to just keep a few on hand, for a quick grab, straight up or mixed in, it adds the best creamy textures and flavors to so many things. 🙂
…reason three: you can beat a classic like blueberry pancakes, everyone loves them, they just never get old.
…reason four: roasted strawberry-rhubarb sauce. YUM. YUM. YUM. This sauce is a must for these pancakes. It’s take them from really good to really amazing. Do it.
…reason five: butter and really good maple syrup… enough said.
…reason six: these pancakes are super pretty and just scream spring + summer. Yeah!!!
Okok, so please tell me that all of these points have now convinced you that you must make these pancakes this weekend…or even today if you just can’t wait (I understand completely)!
Really, it’s the only way to kick off the perfect spring weekend! Bring on the pancakes!
Blueberry Almond Pancakes.
Ingredients
- 2 cups flour, can use whole wheat or a gluten free flour blend
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 4 tablespoons butter, melted
- 1 1/2 cups [Almond Breeze Almondmilk Original Unsweetened | http://www.almondbreeze.com/products/almondmilk-unsweetened-vanilla/]
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1-1 1/2 cups fresh or frozen blueberries
- whipped cream + maple syrup, for serving
Roasted Strawberries + Rhubarb
- 2 stalks rhubarb
- 1 cup fresh strawberries, halved
- 2 tablespoons honey
- 1 teaspoons vanilla bean, seeds removed ( or 2 vanilla)
- 2 tablespoons butter
Instructions
Roasted Rhubarb
- Preheat the oven to 400 degrees F.
- In a baking dish, toss together the rhubarb, strawberries, honey, vanilla and butter. Roast for 25-30 minutes or until the rhubarb has softened.
Pancakes
- In a medium size mixing bowl, combine the flour, baking powder, sugar and salt. Add the eggs, melted butter, [Almond Breeze Almondmilk | http://www.almondbreeze.com/products/almondmilk-unsweetened-vanilla/], apple cider vinegar and vanilla. Stir until just combined, it is OK if the batter is a little lumpy. Gently stir in the blueberries.
- Heat a skillet on medium heat. Grease with butter or cooking spray. Pour 1/3 cup pancake batter on the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
- To serve, top each pancake with a little whipped cream and a large spoonful of the warm roasted rhubarb/straweberries. Finish with a drizzle of maple syrup. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And stack them HIGH please. ?
What else can I replace rhubarb with?
hi! Just double the amount of blueberries. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Great pancakes! I used whole wheat flour and 1.5 cups blueberries. These were also great in the toaster the next day.
So happy to hear that! Thank you for trying these! xTieghan
We have been making these pancakes for quite some time. They come out perfect each time. It’s an easy recipe to modify – we often omit the blueberries and have added things like cinnamon or substitute the vanilla with almond extract. We have used a variety of nut milks depending on what we have on hand – Hazelnut is a favorite. 🙂 I know the recipe is a few years old but it is our go-to pancake recipe and thought it was worth sharing. Thank you!!
I am so glad you have been loving these pancakes, Heather! Thank you so much! xTieghan
We loved these pancakes so much we included them on our Shrove Tuesday blog post: https://goo.gl/fLLFlL
Thanks for the wonderful recipe – the photos are just beautiful.
Gaby
I am so glad you loved this Gaby! Thank you!!
Informative ideas , I learned a lot from the analysis ! Does anyone know if my business could get access to a blank TSP-1-C document to complete ?
Delighted to find you here Donal!
Love your recipes ❤️
Recently been diagnosed as coeliac I need to change my diet to gluten free!
Any recipe gluten fee is wonderful.
Lyndi
A pity we do not have in Brazil the culture of eating it
So I just made these for my family as we’ll be prepping for Memorial Day and it was a hit. Even the pickiest eaters ate every crumb. Thanks for adding a superb breakfast recipe to my repertoire.
Woohoo! I LOVE hearing picky eaters like my dishes!! Thanks for commenting Asia!! (:
These look so fluffy and delicious! Love blueberry pancakes!
Thanks Eden! Hope you love them!
Gorgeous stack of pancakes, I so need to make these for my mom tomorrow! 🙂
I hope they went well! Thanks Laura!!
Okay that last photo literally has me drooling. Holy pancakes. Love. What a perfect treat to make for Mother’s Day!
Hi Melissa! Hope you got to make them!! Thanks!!
hey! how much butter for the roasted rhubarb?
It is 2 tablespoons. Hope you love this, thanks!
I’ve just discovered your blog and I’m so glad I did! Your pictures are gorgeous and vibrant, and Mexican food is our favourite in this house! When’s the book coming out? This post is particularly timely as I’ve got some almond knocking about and I was going to make porridge but I didn’t really fancy it this morning – but these…. my oh my!
Helen xx
Hi Helen!
Thank you so much for your kind words, they are brightening my day and putting a BIG smile on my face! My book will be out in the Fall of 2017, so still a little far out, but hopefully the wait will be worth it. Thanks again and I hope you are having a great weekend! 🙂
Your pancakes look so light and fluffy!
Thanks Kari!
Love edible flowers and that stack looks divine. A perfect breakfast for the coming weekend. I cannot wait for your cookbook, it is going to be amazing.
xx
Awh! Thank you! I hope you love it!!