Fluffy,thick,sweet Pancakes made from scratch with juicy blueberries and crunchy granola, served with a homemade blueberry sauce…a perfect weekend breakfast!!
Ok, so I was MIA for a long time but everyone needs a break and though this a was break from blogging but I was busy as a bee with few responsibilities, Dusshera and Diwali break, house guests and a bout of cold and fever too!! But am back now with full vigour and excitement for the 117 th Foodie Monday Bloghop for the theme Pancakes.
So let’s talk about a perfect weekend breakfast or brunch and a lure for the kids to get out of bed fast. Pancakes are a big hit with my kids and these Blueberry Crumble Pancakes top the charts in my house. I use granola to the basic pancake batter to give a nice crunch and a Crumble texture to it. The burst of plump juicy blueberries in each bite takes you to a different level altogether.
I normally serve these Pancakes with a vanilla flavoured Greek yoghurt or Maple syrup or a sugar icing and sometimes I lessen the amount of blueberries in the batter and serve a dollop of yummy 😋 homemade blueberry sauce on the stack. For the blueberry sauce I boil a few blueberries with some water and sugar till little mushy, a little bit of cornflour mixed with water to thicken the sauce and finally some lemon juice and vanilla extract.
Can these pancakes be made eggless?
Yes, they can be eggless too without compromising on the taste. Just add 1 tbsp melted butter to the batter instead of egg. Another option is to use 2 tablespoons flaxseed powder to the batter and keep aside for 10 minutes before making the pancakes. Flax seeds are a perfect substitute for eggs.
Can these Pancakes be made with a readymade mix?
Yes, they can be. Just add fresh or frozen blueberries to the mix and follow the instructions on the packet. I have made the batter from scratch with a mix of All purpose flour and Whole wheat flour to make it healthy.
Check out more Pancake recipes from my blog here
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