Naturally sweetened with blueberries and dates.
That’s all. There are no strange substitutions that you would have difficulty finding at your local store or that costs a lot. The syrup also contains no refined sugar and provides both a sweet and slightly tangy twist. The pancakes are thick, really fluffy, and very easy to make. Best served warm.
- Lea Joy added Sugar Free Blueberry Pancakes to to make anytime 16 May 07:09
- Miss_Marie added Sugar Free Blueberry Pancakes to Recipes 15 May 23:20
- Nazia A. published their project Sugar Free Blueberry Pancakes 15 May 09:00
Sift together the flour, baking powder and salt. Add the melted butter and combine the mixture together.
In a separate bowl, lightly whisk the egg, milk and vanilla together, then add this to the mixture. Fold in the dates and 80g blueberries.
Heat 1 tbsp of oil over medium heat in a pan then wipe away with a kitchen towel.
Use a ladle or cookie/ice cream scooper to scoop some pancake batter into the pan. Cook for approx 2-3 minutes until you see the surface bubbling. Flip the pancake and cook for another 1.5-2 minutes, until cooked through. Transfer the pancake to a plate, and continue repeating cooking process with the remaining batter.
To make the syrup: place the 50g blueberries in a pan over low-medium heat for approx. 5-7 minutes. The blueberries should soften and the syrup should start to bubble. Pour over the stack of pancakes.