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.
Servings: 6 Servings
Calories Per Serving: 533 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
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- 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.
- 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!
And stack them HIGH please. ?