Scrumptious Blueberry Pancakes

Stack up your Saturday mornings with a sprinkle of nostalgia and a heap of deliciousness! Or frankly any morning because they are so easy to throw together. These blueberry pancakes made with Just Date Organic Date Sugar are the perfect recipe for a family tradition that spans generations. Top it off with Just Date Syrup or a drizzle of Just Pomegranate Syrup for a touch of tangy sweetness. From my mom to my daughters, the tradition lives on in our kitchen.

Ingredients

1 1/2 cup super fine almond flour

1/2 cup Just Date Organic Date Sugar

1/4 cup tapioca flour or tapioca starch

1 1/4 tsp baking powder

1 cup blueberries

2 eggs

Scant 3/4 cup cashew milk or whole milk

2 tbsp Miyoko’s vegan butter or regular butter

Whipped Cream or Whipped Coconut Cream

Just Date Organic Date Syrup

Avocado oil spray or coconut oil

Heat the griddle to 275 F if using.

Whisk dry ingredients together until no lumps are present.

Place vegan butter on low heat until butter melts, and then turn off the heat. Whisk the eggs and milk together. Add the wet mixture to the dry mixture, and then stir in the melted butter and blueberries.

Heat non-stick pan or griddle to low-medium (approx 275F). Spray avocado oil or spread coconut oil in thin layer. Drop dollops of batter, about 2-2.5” across. Look for just crisp edges before you flip, these won’t bubble but they’ll start to raise a bit.

Makes approx 12 2.5” pancakes. Top with whipped cream and date syrup, enjoy!