Blueberry Hazelnut Pancakes

"Delicious blueberries are a Canadian favourite for good reason - they're rich in disease-fighting nutrients and are a good source of antioxidants. Now you can enjoy them even more throughout the year, as Canadian researchers are working on growing and storing them longer outside the normal season. The team at Agriculture and Agri-Food Canada's Kentville Research and Development Centre has developed a storage system to extend the shelf-life of cultivated blueberry crops by as much as eight weeks. So savour this tasty snack with a fruity twist on a classic breakfast and dessert staple."
 
Download
photo by Mary Jenny photo by Mary Jenny
photo by Mary Jenny
Ready In:
30mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Mix all the dry ingredients in a medium-sized bowl.
  • In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix ( a few lumps are fine.
  • Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.
  • Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute.
  • Remove from the pan and wipe the pan with oil again before making more pancakes.
  • Serve with maple syrup.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes