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blueberry pancakes with homemade jam

BLUEBERRY PANCAKES WITH HOMEMADE JAM

Prep

Cook

Total

Yield 6 pancakes

These pancakes are fluffy, tender and moist. They pair perfectly with some homemade jam and a drizzle of maple syrup or any other syrup of your choice.

Ingredients

FOR THE PANCAKES:

Dry ingredients:

Wet ingredients:

FOR THE HOMEMADE JAM:

For the strawberry jam:

For the blueberry jam:

Instructions

FOR THE PANCAKES:

  1. In a medium bowl, whisk the non-dairy milk and the vinegar together. Set aside for 10 minutes.
  2. In a separate big bowl, toss the flour, baking powder, baking soda and salt. Mix well..
  3. Make a well in the dry ingredients and pour the wet ingredients in.
  4. Add the forzen blueberries.
  5. Stir slowly and gently until just combined. Do not overmix the batter or your pancakes will be dense and tough.
  6. Heat a non-stick pan over medium-high heat.
  7. Once hot, drop some batter on the griddle. Cook until bubbles begin to form on the top of the pancake and the edges look dry. Flip and cook on the other side for about 1 more minute.
  8. Serve topped with strawberry jam, blueberry jam, maple syrup and any other toppings of your choice. I added soy yogurt and hemp seeds.

FOR THE HOMEMADE JAM:

  1. Place the frozen berries in a saucepan.
  2. Bring mixture to a boil over high heat, stirring constantly.
  3. Once the berries are completely defrosted and the pan is full of juice, add the sugar and stir to dissolve. (Skip this step for a sugar-free jam).
  4. Continue to boil for one more minute, stirring constantly.
  5. Remove pan from heat.
  6. Add 4 tablespoons of chia seeds to the saucepan and stir to combine. Let it cool down completely and then store in airtight containers and in the fridge. The jam will thicken during the cooling process.

Notes

  • The jam keeps fine in the fridge up to 3 days (in air-tight containers).
  • The pancakes do not contain any added sugar, therefore they are not sweet by themselves. For sweetness, add some maple syrup, agave, sugarbeet syrup or any other of your choice.
  • If you decide to make the jam without any added sugar, these won´t be very sweet either, so keep that in mind.
  • I personally prefer not adding any sugar to the pancakes and jam. Instead, I just top my pancakes with a few tablespoons of maple syrup, molasses or sugarbeet syrup. That way, I have more control over the amount of sugar/syrup that I eat. When adding the sugar to the surface of your food instead of mixing it while cooking, it will be in direct contact with your tongue’s taste buds and you will need much less of it.

Courses Breakfast

Cuisine low-fat, nut-free, gluten-free

Recipe by The Bright Bird at https://www.thebrightbird.com/blueberry-pancakes-homemade-jam/