Breakfast Friday | Mini Blueberry Pancakes with Strawberry Sauce + Coconut Whipped Cream
/It’s been awhile since we’ve talked breakfast.
So I wanted to make a comeback with something extra special and a little 4th of July spirit.
Lately, my breakfasts have been all over the place. This is completely unusual for me. I typically eat the same breakfast for long stretches of time. Like, years at a time. I’m pretty sure I ate oatmeal for 3 straight years and waffles for over 1 year. I may have strayed every once in a great while but it was rare. For whatever reason this worked for me and I loved that waffle every single day I shoveled it into my face.
But in the past 6 months or so I’ve been switching from my everyday waffle, to millet porridge with 2 runny eggs on top, to a big bowl of Scottish Oats with lots of fixins, to fruit with whole milk Greek yogurt + chilled quinoa with eggs on the side, to…you get the point. It changes nearly every day.
Pancakes aren’t typically in my weekday mix, except for when I pour my waffle batter into my cast iron skillet to create a pancake bigger than my head.
Buuut this recipe is now going to be a part of my summer breakfast routine. I’ve been sort of hooked on mini foods lately and these pancakes are just so flipping cute.
And since they’re mini, let’s consider them finger food. I was popping these into my mouth left + right as they cooked. No toppings, just straight into my mouth. I don’t even remember the exact amount the recipe made because I started eating them immediately after taking them off the skillet. Oops. I think it’s 20 something.
The toppings can be made on the weekend and stored in the fridge for about a week. They may look fancy, but really, it’s just blended strawberries and lightly sweetened coconut whipped cream!
If coconut cream isn’t your thang, I highly recommend slathering these cute cakes with my 1-minute maple almond butter caramel.
Or all of the above.
Red [okay, pink], white, + blue!
You wanted a closer view, right?
adapted from my cinnamon roll pancakes
Mini Blueberry Pancakes with Strawberry Sauce + Coconut Whipped Cream
gluten-free, dairy free // yields ~20 mini pancakes
toppings:
- 1 1/2 cups fresh strawberries
- 1 batch coconut whipped cream
pancakes:
- 1/2 cup light/raw buckwheat flour
- 1/2 cup sweet rice flour
- 1/4 cup almond meal
- 2 tablespoons muscovado sugar, or coconut sugar, brown sugar, etc.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup + 1 tablespoon unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 1 tablespoon melted unrefined coconut oil
- 2 teaspoons pure vanilla extract
- 3/4 – 1 cup fresh blueberries, rinsed + patted dry
Make coconut whipped cream if using and place in the fridge. Puree strawberries in a blender. [Blend in a bit of maple syrup if they’re sour.]
In a large mixing bowl stir together the flours, almond meal, sugar, baking powder, and salt.
In another bowl whisk the eggs. Then whisk in the milk, applesauce, oil, and vanilla until fully combined. Pour into the flour mixture and whisk until just combined. Fold in the blueberries and let the batter rest for 8-10 minutes.
Place a large skillet or pan over med/medium-low heat and grease with a good dab of coconut oil. Spoon a small amount of the batter into the hot skillet and spread lightly if needed. Repeat a few times leaving 1-2 inches between each pancake. [Using a 10-inch cast iron skillet I cooked 3 pancakes at a time about 2 1/2 inches in size.]
Flip once bubbles fill the top [about 2-4 minutes] then cook for another 2-3 minutes until golden brown. Do not press down on the pancakes.
Serve immediately with toppings, add more coconut oil to the pan, and repeat the process until all pancakes are cooked.
Keep pancakes warm: Preheat your oven to 200* F and place a large baking sheet inside. As each batch finishes transfer them to the baking sheet to stay warm while you cook the rest.
To store: Let pancakes fully cool on a wire rack then place in an airtight container in the fridge for 3-4 days. To freeze, place cooled pancakes on a baking sheet in the freezer. Let fully freeze then place in a freezer bag for about 1 month. Thaw overnight in the fridge, reheat in a skillet, microwave, etc.
Notes: Be sure to use light/raw buckwheat flour for the best flavor. It can easily be ground in your blender or food processor [sift after if needed] using raw buckwheat groats [pale green/yellow in color]. Oat flour can be used in place of buckwheat flour if desired. Reduce milk by 1 tablespoon.
Ignore the blackberries in the first photo. I didn’t like their seedy texture in the first batch of pancakes so I switched to blueberries only.
What’s your breakfast routine been lately?
Happy Friday, people!
Ashley
