Extra Fluffy Honey Blueberry Pancakes

Ingredients

• 1 1/2 cups organic all-purpose flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of sea salt
• 1 large organic egg
• 1/4 cup organic raw honey
• 2 Tbsps unsalted butter, melted ((See Notes for options))
• 3/4 cup Almond milk, unsweetened + 1 Tbsp ((You can use whole milk or your fave plant-based milk!))
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries ((See Notes for using frozen blueberries))
• unsalted butter, for cooking
• Sliced butter
• Pure maple syrup
• Fresh blueberries

Instructions

1. 1

   --- TO MAKE THE BATTER: ---

2. 2

   In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together and whisk until combined.

3. 3

   Make a small well in the middle of the dry ingredients and add in the milk, egg, honey, melted butter, vanilla, and apple cider vinegar, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough. However, the batter should be thick but easily stirrable.

4. 4

   Fold in the blueberries.

5. 5

   --- COOK THE PANCAKES: ---

6. 6

   Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.

7. 7

   Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.

8. 8

   To serve, stack pancakes onto one another and top with a thin slice of butter, fresh blueberries, and lightly drizzle with maple syrup, if desired.

9. 9

   Bon Appetit!