Happy Sunday! How was your weekend? This was the first weekend since the start of July where we had no plans, so I had my hair done and we went to a movie and out for dinner. It was really great! And since it’s Sunday we are brunching! That means i’m also sharing a brunch recipe with you, these blueberry & ginger pancakes.

Blueberry & Ginger Pancakes | rachaelsfoodielife.com

These blueberry & ginger pancakes are packed with blueberries literally! I pureed blueberries and mixed them right into the batter.

They turned out a purplish grey colour, you could add food colouring if you want them more purple, but I like the natural colour.

Blueberry & Ginger Pancakes | rachaelsfoodielife.com

They are pretty and tasty!

I served them with a quick blueberry chia jam, it’s so easy to make and goes so well with these pancakes!

Blueberry & Ginger Pancakes | rachaelsfoodielife.com

Chia jam is so easy and packed with flavour i’m pretty sure I want to make it all the time now! I cooked the blueberries for this one, but i’m confident that you could make it with fresh fruit. And I really want to try it!

I will be working on a recipe and as soon as I have it nailed down I will share it with you.

In the meantime make these blueberry & ginger pancakes so you can see what I mean!

Blueberry & Ginger Pancakes | rachaelsfoodielife.com

f you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!

#rachaelsfoodielife and @rachaelsfoodielife on instagram

Blueberry & Ginger Pancakes | rachaelsfoodielife.com
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Blueberry & Ginger Pancakes

Servings 4 people

Ingredients

  • 1 cup frozen blueberries
  • 2 tablespoon water
  • 3 cups self raising flour
  • 1 teaspoon salt
  • 2 teaspoons ginger powder
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 cups milk
  • 4 eggs
  • whipped cream
  • maple syrup

Blueberry Chia Jam

  • 1 cup frozen blueberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chia seeds

Instructions

  1. Place the blueberries and water in a saucepan and heat until the blueberries burst. Set aside to cool for 5 minutes.

  2. In a large bowl combine the flour, salt, ginger, sugar and baking powder. Whisk well to combine. 

  3. Puree the blueberries using a stick blender or food processor, add to the dry ingredients with the milk and eggs. Whisk until you reach a smooth batter.

  4. Heat a fry pan over medium heat, pour spoonfuls of batter into the fry pan and cook for 3-4 minutes or until golden, then flip and cook on the second side. Repeat until all batter is cooked.

  5. Serve pancakes with blueberry chia jam, whipped cream and maple syrup, enjoy!

Blueberry Chia Jam

  1. Place the blueberries,  sugar and water in a saucepan, cook over medium heat for 10-15 minutes or until the blueberries start to break down. 

  2. Remove it from the heat and allow it cool for 2-3 minutes. Add the vanilla and the chia seeds, let it sit for 5 minutes then stir again to ensure the chia seeds do not clump together. Set aside while you make the pancakes. The jam will keep in a airtight container in the fridge for about a week.

Blueberry & Ginger Pancakes | rachaelsfoodielife.com

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