As the blueberry bushes in the garden start to fill with ripening fruit I find myself digging through the freezer to make sure I’ve used up last year’s produce. The berry bushes tend to produce more then I can use prior to them spoiling, however freezing these sun ripened gems makes them easy to add into smoothies and baked goods year round. To freeze berries, line a baking sheet with parchment paper and scatter the berries in a single layer. Freeze for 3-4 hours prior to transferring to a freezer container or zip top freezer bag.
I tend to have quite a few bags of frozen berries in the freezer, as I try to hold off using them. Silly, I know, but I try to keep them for recipes where their flavor will really shine through. I end up buying frozen fruit all winter long, and end up with a stocked freezer in the spring that needs to be emptied to make room for the new season’s bounty. If you’re using frozen berries, be sure to rinse them in a colander first otherwise they’ll turn your batter purple. They’ll taste fine, but they”ll look a little odd.
Tossing berries into pancakes and waffles in perhaps one of my favorite ways to use them. The addition of lemon juice gives these pancakes a buttermilk like flavor and the lemon zest helps brighten the flavors making these a perfect breakfast to enjoy out on the patio on these beautiful summer mornings. They are quite easy and quick to prepare, and the recipe itself in low in fat and sugar making these a fast, and healthy breakfast.
- 1 cup + 2 tablespoons almond milk, or alternative non-dairy milk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons sugar
- 1 tablespoon coconut oil, melted, plus extra for greasing
- ½ teaspoon kosher salt
- 1 teaspoon finely grated lemon zest, from one lemon
- 1¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1¼ cups blueberries, fresh or frozen
- Maple syrup for serving
- In a measuring cup or small bowl, mix the almond milk and lemon juice and set aside to thicken.
- In a large bowl whisk together the flour, baking powder, kosher salt, and lemon zest. Create a well in the center of the dry ingredients and add the almond milk mixture, sugar, and coconut oil. Whisk until combined with a few lumps remaining.
- Using a silicone spatula or wooden spoon fold in the blueberries. Set batter aside to rest for 10-15 minutes.
- While the batter is resting heat a large non-stick griddle over medium heat, and oil lightly with additional coconut oil.
- Ladle ⅓ cup of the batter onto the griddle being careful not to over crowd the pan. Using an ice cream scoop to ladle the batter will ensure all your pancakes are the same size.
- Cook the pancakes until the edges have begun to set/dry, and bubbles are visible and beginning to burst on the surface of the pancakes. The under side should be golden brown 3-5 minutes. Flip the pancakes and continue to cook for an additional 1-2 minutes, until the bottom is golden brown.
- Repeat with remaining batter keeping the pancakes warm in an oven set to 190°F.
- Serve with warm with maple syrup.