Blueberry Macadamia Flapjacks Food

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MADE FROM SCRATCH BLUEBERRY FLAPJACKS



Made from Scratch Blueberry Flapjacks image

Delicious, easy and good for you! Blueberries and chia seeds added to a simple pancake recipe boost the goodness and the flavor. That's what's for breakfast! Serve warm with maple syrup.

Provided by Simple Savoury

Categories     Breakfast and Brunch     Pancake Recipes

Time 13m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
1 large egg
½ cup blueberries
2 tablespoons chia seeds
cooking spray

Steps:

  • Whisk flour, baking powder, and salt together in a bowl. Make a well in the center and add milk and egg. Whisk batter until combined. Fold in blueberries and chia seeds gently.
  • Heat a nonstick skillet over medium-high heat. Grease the pan lightly with cooking spray. Pour 1/4 cup batter into the hot pan; cook until edges look dry and bubbles on top begin to pop, about 2 minutes. Flip and continue to cook for 1 minute.

Nutrition Facts : Calories 192 calories, Carbohydrate 31.4 g, Cholesterol 51.4 mg, Fat 4 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 456.6 mg, Sugar 4.8 g

BLUEBERRY BUTTERMILK FLAPJACKS



Blueberry Buttermilk Flapjacks image

Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 10

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon butter, melted, plus more, softened, for skillet and serving
2 tablespoons plus 2 teaspoons vegetable oil
1 cup blueberries, plus more for garnish
Pure maple syrup, for serving

Steps:

  • Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
  • Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

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