Good Morning, Sunshine.
I know, you just came here for the food, but did you know Blueberries are like the king of antioxidant foods? That means that they help reduce DNA damage from free radicals, which helps protect our body against aging and cancer. They’re also anti-inflammatory, and can help lower your risk for heart disease!
Anyways, back to the food now.
These pancakes taste and smell just like delicious blueberry muffins. Once you smother them in that blueberry lavender sauce and coconut whipped cream, you’ll be in heaven. You’re welcome.
3/4 Cup Birch Benders Pancake Mix
1 Cup Trader Joe’s Blueberry Lavender Almond Beverage
1&1/2 Cup Blueberries
1 Tablespoon Coconut Oil
2 Tablespoons Maple Syrup
Dollop of Coconut Whipped Cream
(You can find our Homemade Coconut Whipped Cream Recipe Here.)
Heat 1 Cup of Blueberries, 1/4 Cup Blueberry Lavender Almond Beverage, and 2 Tablespoons maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a blueberry sauce.
Next, whisk together 3/4 Cup Birch Benders Pancake Mix with 3/4 Cup Blueberry Lavender Almond Beverage until well combined and smooth with no clumps. Add in 1/2 Cup of Blueberries.
Brush a large nonstick skillet or griddle with a little coconut oil and heat over medium-low heat.
Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.
Stack your pancakes and top with the blueberry lavender sauce, the coconut whipped cream, and fresh blueberries.