Time 5m Yield 2 servings. Number Of Ingredients 7 Steps:
Place the first 6 ingredients in a blender; cover and process until smooth. Pour into 2 chilled glasses; sprinkle with sea salt. Serve immediately.
Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Yield 4 servings Number Of Ingredients 5 Steps:
Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries. Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more. Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup. Enjoy!
Time 30m Yield 2 Number Of Ingredients 5 Steps:
Mix together pancake mix, water, and eggs until lumps are no longer visible. Texture will be watery. Set batter aside. Heat oven to 425 degrees F and place two 6- to 8-inch skillets in the oven while it preheats. Once preheated, remove skillets and place 2 tablespoons of butter and 1/4 cup of blueberries in each skillet. Stir until butter melts. Pour 2/3 cup of pancake mix into each skillet and place back in the oven. Cook 15 to 20 minutes, until golden brown. Remove and let cool.
