You want juicy Blueberry Pancakes. But you could go for a frosty Blueberry Smoothie. Two delicious courses of action; which one do you take?
Because I like to have it all, I made both and swirled 'em together, and could not stop there. I hit it with Rawtella Silk vanilla hazelnut spread and a slow cascade of maple syrup. Tell me if there's anything finer than blueberry and maple on one plate. Nope. Not yet.
I am rapidly falling hard for the new Rawtella flavors. As divine as the chocolate was, the Silk and Crunch flavors are just a tad sweeter (the regular is smoky and savory) and dessert-sauce-like. They arrived already melted. When I ordered my regular Rawtella over the winter, it was rock solid and needed to be warmed to enjoy. This was not the case with my May delivery. The Silk tastes like coconut cream and vanilla and the Crunch satisfies with its tons of itty bitty cacao nibs and crushed hazelnuts in every bite. There are also Mint and Coffee flavors.
Blueberry Smoothie Pancakes
1/4 cup spelt flour
1/4 cup cornmeal
1 tsp cinnamon
1 tsp baking powder
Dash of salt
Dash of salt
1 tsp coconut oil, for the skillet
1/4 cup blueberries
1/2 cup almond milk, plain or vanilla (if using plain, add a tsp of vanilla)
Maple syrup and Rawtella Silk on top
Liquefy your blueberries and almond milk in the blender. You can use fresh blueberries or frozen. You want it to be very thin to mix with the batter.
Combine flour, cornmeal, cinnamon, and baking powder. Add blueberry milk to the mixture and stir. Your batter will be bright blue and crazy-looking.