Blueberry Pancakes

A simple recipe oozing with blueberry joy.

Pliant, sodden blueberries are on the brunch menu-- packing golden ochre brown pancakes with a pop of dark intense color and tart flavor. Silver fork cuts into bursting berry madness, its hot, simmered juices staining plate, and upward the maple syrup drenching slice greets happily smiling mouth.
Blueberries may be small as can be, but they deliver a most tantalizing, unforgettable presence. 
Welcome to Blueberry Pancake Heaven.
The plot twist-- happening more often than not-- is that almond milk runs out.
This little panic upstarts an inner debate.
Yet salvation is only a few steps away. 
Water can be a substitute. It can provide rich, creamy properties that almond, soy, and other alternative dairy free milk bring to pancake batter, especially if the proportions are right. For today's blueberry pancakes, a light airiness, a touch of pleasant sweetness, and crisp texture tasted amazing. I found no great lacking. Sure, I will go on to the store to get that dairy free milk, but rest assured water is not a bad thing.

Blueberry Pancakes Ingredients and Preparation

olive oil
1 cup flour
1 tablespoon sugar
2 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 1/4 cup water
2 tablespoon coconut oil, melted
1 teaspoon vanilla
1/2 cup blueberries
1/2 teaspoon lemon juice 

An ingredient sneak peek.

Set a skillet on medium low temperature and pour in olive oil.
Sift flour, sugar, baking powder, cinnamon, and salt together.
Add in water, coconut oil, and vanilla.

Stir in blueberries and lemon juice. Will fizz a bit. Use 1/4 batter at a time.

Makes eight light, crispy blueberry pancakes.

Maple syrup is the nectar of goddesses.

Lemon ginger tea was the nice accompaniment to brunch.