Very Berry Pancake
Makes 24 to 30 small pancakes, Preparation Time 40 minutes
What’s the difference between a pancake and a waffle? The shape makes the difference, and that is why at times We use my waffle iron instead of a pan to make these breakfast favourites. We make our pancake batter a little sweet because our grandchild enjoys eating them without syrup.
- 1 ½ cup packed blueberries
- 1 cup packed strawberries
- ½ cup of raw sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups almond milk, oat milk, or other plant-based milk
- 3 cups whole wheat flour
- ½ cup ground flax seeds
- 2 tablespoon baking powder
- Water if needed
- In a blender, place all the ingredients except for the flour and blend to a smooth liquid. Add and mix in a little water if you believe the batter is too thick.
- Stir in the whole wheat flour until you have a thick mixture that can be poured. Add a little water if the mixture becomes too stiff.
- Use a large nonstick skillet or griddle at medium heat. Wish a paper towel sheet carefully rub the skillet with oil to prevent the pancakes from sticking.
- For each pancake, pour about ¼ cup of batter onto the cooking surface. You can till the pan, or use the back of the spoon to spread the batter. In a good size pan, you should be able 2 to 3 pancakes.
- Cook until the surface of the pancakes have bubbles that burst. This may take a minute or two. Flip each carefully with a thin flat spatula, and cook for another minute or two until browned on the underside. Transfer to a cooling rake, baking sheet or platter. Continue making more pancakes until you have no more batter
- Serve as is, with syrup, or as shown in our photograph with some mashed berries on top.
We make them in bulk and freeze them in containers separated with parchment paper. You can warm them back up in a microwave oven, but we make sure they are small enough to fit in our toaster to defrost and warm.
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