Double Blue Blueberry Pancakes

This magical pancakes are made with blueberry juice and blueberries. I love making colorful food. Blueberries always go between purple, indigo and blue colors. Blueberry ice creams turned out in a beautiful purple color (my favorite!) but when mixed with whole wheat flour they runed into a rare blue color. I topped these high in antioxidant pancakes with cornstarch that was quickly prepared with vanilla essence. Then, I grilled some slices of a banana, add fresh strawberries, blueberries and a bit of almond butter. I added to the mixture chopped pecans and more blueberries. These pancakes are a bomb! They make an excellent course for kids because it will call their attention.


Ingredients:                                                                                                                                                                                                                                                             yield: 1 person

For the pancakes: 1/4cup whole wheat flour        2tsp white sugar       1/4tsp coconut essence        1/4tsp baking powder      a pinch of salt       juice of blueberries for mixing      some blueberries       1T chopped pecans

For the cornstarch:  2T cornstarch       1/2tsp vanilla essence      1/3cup almond milk


Additional: 1/2banana grilled      strawberries, blueberries      2tsp almond butter


Procedure:                                                                                                                                                                                                                                                             For the blueberry juice: In a blender, blend 1/2cup of blueberries with water until liquify and set aside.

For the pancakes: In a bowl mix all the ingredients for the pancakes except the blueberries and pecans with the blueberry juice. WP_20150508_001

Turn on a stove top at medium heat and drizzle coconut oil in a pan. Pour an amount of the batter in the skillet and cook until bubbles appear. then, flip it and cook 30secs more.


Now, transfer the pancakes to the serving dish.

For the cornstarch: While the pancakes are cooking, prepare the cornstarch in a small casserole. First, mix the cornstarch with the almond milk and vanilla essence until dissolved in the small casserole. Turn on the stove top in low heat and carefully, stir until creamy. Now, you can turn off the stove and pour the cornstarch on top of the pancakes or do it as a frosting.


For the grilled bananas: In the same pan where you cooked the pancakes, add cinnamon, nutmeg and vanilla to taste. Put the banana slices and cook until golden in both sides. Once done, put them in the serving dish with the pancakes with the frosting.


Finally, add the reamining toppings.


Nutritionnal facts:    10g fat        58g carbohydrates        7g protein


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