I’ve been trying to come to terms with the fact that summer is coming to a close. I probably say this every August with the expectation that September 1 is going to be hit with colored leaves and rainfall. That’s never the case! September is usually a beautiful extension of summer. However, that doesn’t mean summer produce will remain at it’s peak so it’s best to cram these goodies in while we can. This recipe is a one-stop berry-loving recipe!
Pancakes are a natural choice when talking about summer berries. Blueberry Pancakes are one of my all-time favorites. Fresh sliced strawberries are delicious on every pancake I make! But before summer ended, I needed a blackberry version and what better way to get that tart addition than combined with the others for a berry triple threat.
These pancakes have so much flavor!! The berries completely shine through. The vanilla-rich batter infuses each little cake for a perfectly sweet foundation. These pancakes are vanilla-rich, but they are also protein-rich! The batter contains yogurt, eggs and a vanilla protein powder. These ingredients make the batter so creamy, and yet, there is only one tablespoon of oil in the entire recipe. These ingredients, plus double acting baking powder yields light, decadent pancakes. I used a gluten-free flour to aid in this lightness. Load those berries in and enjoy a hot stack today!
Vanilla Triple Berry Pancakes
1/2 cup Yogurt
1/2 cup Milk
2 Large Organic Eggs
1/4 cup Honey or Agave
1/2 teaspoon Apple Cider Vinegar
1 Tablespoon Olive or Grape Seed Oil
2 teaspoons Double Acting Baking Powder
1 1/2 teaspoons Vanilla Extract
1.5 Tablespoons Vanilla Protein Powder
1 cup plus 3 Tablespoons Gluten-Free Flour
1/2 cup sliced Strawberries
1/3 cup Blueberries
1/3 cup sliced Blackberries
In a mixing bowl, combine the yogurt, milk, eggs and sweetener. Mix in the apple cider vinegar, oil and vanilla extract. Add the baking powder, protein powder and flour and gently mix to combine. Very gently fold in the prepared fruit, just folding until slightly mixed. With a 1/4 cup measuring cup or a large ice cream scoop, scoop out batter onto a hot pancake griddle heated to about 350 degrees and cook until golden. Serve with more fruit and pure maple syrup.