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We grow lots of blueberries, and our 20 bushes have been bearing profusely this year! For four summers of my teenage life (which I left behind last year), I have missed out on some or all of blueberry season due to being in Holmes County, Ohio working a summer job, so I really enjoyed being home this summer, able to help my family keep up with picking the bounty before the birds get to it. We have over 20 quart bags of blueberries in the freezer, and we’ve eaten untold gallons fresh. This is the reason I’ve posted so many blueberry recipes of late! I got hungry for blueberry pancakes the other day, so I decided I should come up with a recipe for them. This one will not disappoint! I fried them in beaucoup de coconut oil because a) I’m always looking for ways to get more coconut oil into my diet, and b) frying in coconut oil makes things super crispy! When topped with sugar free maple flavored syrup, these pancakes remind me of Cracker Barrel for some reason. I think it’s the crispiness on the outside. My mom’s pancakes were always more cakey than crispy, so I associated crispy pancakes with Cracker Barrel as a child.
I also associate these blueberry pancakes with a Curious George story from my childhood. For some reason, the story about George making blueberry pancakes in “Curious George Makes Pancakes” was my favorite Curious George book growing up. I suppose this was indicative of my future culinary pursuits?
As a side note, now that I have younger siblings to whom I have read Curious George books, I’ve come to realize that they really don’t have a very good moral. “George was a good little monkey”, but somehow he gets into trouble in every single story and then miraculously escapes any negative repercussions for his actions. But let me get back to the pancake recipe….
This recipe makes a single serve batch of 2 pancakes, but you can easily multiply them for your family. In fact, I made some calculations for you and included them in the Notes section of the printable recipe below, so be sure to check that out.
Need a syrup recipe to go with your pancakes? Gwen has one here, and I know there’s one in the Trim Healthy Mama Cookbook as well. I have one that will be included in my own upcoming cookbook, and sometimes we just buy sugar free syrup sweetened with Splenda from the grocery store (for occasional use). Do you have a favorite syrup recipe? Please share it in the comments section below!
As always, check out the Notes section for the recipe for answers to FAQs. Check out the Suggested products section below the printable recipe for links to the products I use and recommend.
Other pages you might enjoy:
- Starting THM
- my recipe picture index
- my other blueberry recipes
- Blueberry Custard Bars
- 5 Ingredient Waffles/Pancakes
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- ¼ cup Briana's Baking Mix*
- ½ tsp. baking powder
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Dash of cinnamon
- Dash of salt
- ¼ cup water
- 2 T Greek yogurt
- Handful of fresh blueberries (if using frozen blueberries, thaw and drain)
- Coconut oil for frying
- Suggested toppings: cream cheese, homemade sweetened whipped cream, natural peanut butter, more blueberries, sugar free maple-flavored syrup
- Whisk the egg. Add the dry ingredients and whisk again. Add the water and Greek yogurt and whisk until smooth. Fold in a handful of blueberries.
- Heat a generous dollop of coconut oil in a pan of your choice (I used a nonstick pan). When the coconut oil is hot, turn the stove burner down to medium heat. Fry the batter in two pancakes. You don't want to under-do these pancakes or they'll be wet in the middle. Let them get nice and crispy on one side before flipping them. Remove them from the pan when the other side is crispy and the centers aren't mushy when you press on them.
- Serve the pancakes with your choice of THM:S (low carb) toppings (suggestions given above). Yields 1 serving (2 pancakes)
*I suggest using my baking mix in this recipe and not trying to substitute. Some people have had trouble with their pancakes falling apart, and I think it's because they substituted THM Baking Blend for my baking mix. My mix is a little "sturdier", and in some recipes formulated for it (especially recipes that take a lot of liquid) the THM Baking Blend just doesn't quite hold up as well.
Briana’s Baking Mix recipe