This post is done in partnership with the U.S. Highbush Blueberry Council.
The holiday season is in full swing, and between shopping for gifts, running errands, and finishing up last-minute projects before the end of the year, it’s so easy to get stressed out. Especially at this time of year, I’ll remind myself how important it is to reenergize and force myself to take breaks and relax!
As an athlete, eating healthy has always been an integral part of my lifestyle. I’ll often start my day with a cup of coffee and a bowl of blueberries to get my metabolism kickstarted, or make a blueberry smoothie after a workout. And because blueberries are available all year round, I’ll always have a box of them in my fridge to snack on.
One of my favorite ways to treat myself—especially during the holidays—is to make these blueberry pancakes for breakfast. They’re sweet and delicious, and so relaxing to make.
Try out the recipe below for yourself and let me know what you think!
Blueberry Pancake Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup Lactaid Milk (regular milk works too or any other kind of milk you prefer!)
- 3 tablespoons sunflower oil (or any other neutral oil), plus extra for cooking
- 1 teaspoon cider vinegar
- 1 1/4 cup blueberries + extra to put on too after pancakes are complete!
Adapted from this recipe from The Worktop
Looking for another way to treat yourself? The Blueberry Council is hosting a giveaway on their Instagram, and the prize is a Keihl’s gift card! Find out how to enter HERE.
All photos by Rachel Leiner
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