The best blueberry pancakes in the world arguably hail from the Clinton Street Baking Company in New York’s East Village. These are not those pancakes. But these pancakes also don’t require you to jog up to Central Park and pound out a few laps of the reservoir before you’re ready to face lunch. The body and bulk of white flour is here replaced with ground flaxseed and ground almonds, but you’ll still find the adorable puff from egg whites and pop from blistered berries. Add some yogurt and slivered almonds on the side and you’re good to go. — Tori Haschka, author of Cut the Carbs!
Cut the Carbs! 100 Recipes to Help You Ditch White Carbs and Feel Great, by Tori Haschka (The Countryman Press 2015) On Sale May 4, Available for Preorder Now
- 1 Cup milk
- 1 Cup ground flaxseed
- ½ Cup ground almonds
- 2 Tablespoons vegetable oil
- 4 eggs, separated
- Pinch of salt
- 1 Tablespoon butter
- 1 Cup blueberries
- To serve: ground cinnamon, yogurt, and slivered toasted almonds; additional blueberries or sliced banana (optional)
Mix together the milk, flaxseed, almonds, vegetable oil, and egg yolks in a bowl.
In a separate bowl, add the salt and egg whites and whisk until you get soft peaks. Fold them into the batter in 2 stages, trying to keep as much air in as possible.
Heat a nonstick skillet or pancake pan over medium–high heat and swipe with the butter. Dollop in 3 tablespoons of the batter and scatter a tablespoon of the blueberries over the top. Cook until you can lift the bottom of the pancake and it is brown, 3 to 4 minutes. Use a large spatula to gently flip the pancake over, then cook the other side for 1 to 2 minutes. Keep it warm in a low oven while you make the remaining pancakes.
Serve the pancakes with the cinnamon, yogurt, slivered almonds, more blueberries, or slices of banana, if you like.