Blueberry Buttermilk Pancakes
You know that dilemma when you really want fruity pancakes, but fresh fruit is out of season? It happens all-the-time for me personally, especially in the northeast. Unfortunately, it's hard to find good and affordable fruit out-of-season. I consume a lot of my fruit through frozen sources with my favorite smoothie recipes.
However, no one ever said you can’t have frozen fruit in pancakes… and that is exactly what I did here.
You have a few options when it comes to using frozen fruit in your smoothies. You can microwave them for a few beforehand, you can let them sit out for a bit before usage or you can just cook them. I’ve done both the microwave and just cooking them. Obviously, this also depends on the fruit you are using and the size of it.
Another bonus tidbit of using frozen berries is that they certainly act as natural food coloring. The frozen blueberries add a blueish purple color (especially when microwaving beforehand for a few seconds) at times which is unique.
I grabbed frozen blueberries for this recipe, because blueberry pancakes are amazing, and many sources have stated that frozen blueberries contain more antioxidants than fresh berries. They are also a smaller berry which is easier to defrost/cook immediately from frozen.
½ to ¾ cup frozen blueberries
3 tbsp Egg Whites
2 tbsp Baking Powder
Water to consistency
Start off by heating up your griddle and lightly use cooking spray on the griddle to avoid any sticking. Then take your frozen blueberries out of the freezer and microwave for around 15 seconds.
Next, grab your mixing bowl and place your pancake mix and collagen powder into the bowl. Then, you’ll add the baking powder, and pour egg whites and water to preference on-top of the baking powder.
Start whisking the batter and add more water if needed into the mix. Once you have the mix ready Gently stir in the frozen blueberries to the mix. Let the batter rise for a few minutes before placing 2 to 3 tbsp of batter onto the griddle per pancake. You’ll want to cook on medium-ish heat or use a dash mini griddle!
I always pair this recipe with some Greek yogurt for extra protein and creaminess on the side. I always find this recipe goes best with either Greek yogurt, whipped cream, or a glass of milk.