Single Serve Blueberry Pancakes and Syrup

Recipe by Brewing Happiness

Breakfast for one, coming right up! These single serve blueberry pancakes are super simple to make so you can treat yourself any day of the week. Breakfast for dinner? Have at it! Top off these blueberry pancakes with a blueberry syrup that takes one minute to make. You read that right…one minute to fresh, gooey, melt-in-your-mouth blueberry syrup.

Servings & Time

Nutrition Per Serving

Ingredients

Pancake Ingredients

1/2 cup almond flour (not almond meal)

1 tablespoon flaxseed meal

1 tablespoon potato starch (or corn starch)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

pinch of salt

1/4 cup non-dairy milk, unsweetened

1 egg

1 tablespoon maple syrup

1/2 tablespoon coconut oil, melted + 1/2 tablespoon for cooking

1/4 teaspoon vanilla extract

1/4 cup frozen highbush blueberries

Blueberry Syrup Ingredients

1/4 cup maple syrup

1/4 cup frozen highbush blueberries

Preparation

In a small bowl combine almond flour, flaxseed meal, potato starch, baking powder, baking soda, cinnamon and salt. Stir until well combined.
Add in non-dairy milk, egg, maple syrup, melted coconut oil and vanilla extract. Stir until the batter is smooth and combined. Then stir in your frozen highbush blueberries.
Heat a large pan or cooktop over medium heat. Add 1/2 tablespoon of coconut oil to the pan or cooktop, and allow it to melt and coat the surface. Pour your batter into small pancake shapes on your cooktop. Cook for 4-5 minutes on the first side, flip and cook for another 2 minutes on the second side. Take off the heat and plate.
Add your Easy Blueberry Syrup ingredients to a small bowl and heat in the microwave (or you can do this in a pot over the stove) on high heat for 1 minute. After 1 minute, take the syrup mixture out, and use a fork to mash the blueberries.
Drizzle 2 tablespoons syrup over your pancakes and serve.

Notes

Used unsweetened almond milk for nutritional analysis.