Pnacakes with blueberries, with any kind of berries for that matter, and bananas are a great option for breakfast or lunch, as well as a different dessert at dinner time.
Mix wet ingredients - beaten egg, buttermilk and vanilla extract - in a bowl while butter melts. Add melted butter and mix well.
In a separate blow, sift flour - white and whole wheat - together with baking soda. Add ground almonds and stir to combine.
Add wet ingredients io the dry ones and mix to make a semi-liquid batter. Stir in raisins.
Heat a little oil in a skillet. Drop 3-4 tablespoons of the batter to make a 4 inch pancake.Cook for 2 minutes then flip it over and cook for a further 2 minutes on the other side then remove from the skillet. Keep warm.
Repeat this last step until the batter is finished. If the skillet is large, make more than pancake at a time, as long as you don't overcrowd the surface and pancakes have a little room to extend.
Serve warm, placing 2-3 pancakes on a plate with a few scattered blackberries and banana slices. If using, drizzle a little maple syrup on top.
It is fine to use salted butter. If using unsalted butter, you may add a pinch of salt to the flour before sifting.
Although sifting the flour incorporates air and makes the batter lighter, it also removes large pieces, so if the whole meal you are using is coarse, you may want to skip this step or most of the whole goodnes will be lost.
You can keep pancakes warm is in a low oven.
Blackberries are a summer fruit. Try this recipe in autumn or winter with apples or other fruits. Fronzen berries in home made syrup or compote are also a winter option.
Make it better and more nutritious by ganishing the pancakes with 4-6 tablespoons toasted slivered almonds.