Let’s celebrate Blueberry Pancake Day with Blueberry Orange Spice Pancakes!

Here’s a little history on B.C. Blueberries:

Do you know B.C. is the largest highbush blueberry-growing region in the world? In 2015 season, B.C. produced 73.5 million kilograms of blueberries alone. These super berries also contain antioxidants and substances called anti-inflammatories that are both linked to reducing the risk of age-related diseases. Half a cup of blueberries contains just 43 calories, is fat-free and is a good source of dietary fibre, Vitamin  C and manganese.

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BLUEBERRY ORANGE SPICE PANCAKE RECIPE:

Yields 10-12

Ingredients:

1½ cups (225 g)​ B.C blueberries, fresh or frozen (do not thaw)

2 cups (275 g)​ All-purposeunbleached flour

3 tsp (15 mL)​ Baking powder

1 tsp (5 mL) ​Cinnamon

½ tsp (2.5 mL)​ Nutmeg

¼ tsp (pinch) ​Ground ginger

⅛ tsp (pinch)​ Ground clove

¼ tsp (pinch)​ Salt

2 large (100 g)​

Eggs ¾ cup (180 mL)​ Milk

3 tbsp (45 mL)​ Unsalted butter, melted and cooled

3 tbsp (45 mL)​ Maple syrup

1 tbsp (15 mL)​ Orange zest, finely grated

¼ cup (60 mL)​ Orange juice, freshly squeezed

1 tsp (5 mL)​ Vanilla extract ​Vegetable Oil

Directions:

• In a small bowl, toss 1 tsp of flour with the blueberries and set aside. If using frozen return to freezer.

• In a large bowl mix the flour, baking powder, spices and salt. Set aside.

• In another bowl whisk the eggs, milk, butter, maple syrup, orange zest, juice and vanilla.

• Stir the egg mixture into the flour mixture. Fold in the blueberries.

• Heat a ¼ tsp of vegetable oil in a non-stick pan over a medium low heat.

• Spoon a ¼ cup of batter into the heated pan, cook until golden on each side and serve immediately with fresh blueberries and maple syrup.

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A BIG thank you to B.C. Blueberry Council for providing the ingredients to make these delicious pancakes.

Hope you enjoy them as much as we did.