Blueberry-Blood Orange Buckwheat Pancakes with Maple Balsamic Reduction

Also wonderful when topped with fresh fruit

 

Prep time: 5 minutes + leave the butter oil in the fridge overnight or put in the freezer that morning.

Cooking time: 15-20 minutes

 

The flavour of the blood orange was absolutely delicious in these pancakes. Matt has more of a sweet tooth than I do, so he prefers maple syrup to the balsamic reduction. Or you can do a mix of both to save on some of the sugar calories in maple syrup. We use a stovetop griddle on our gas stove and keep cooked pancakes warm in our warming drawer as we finish cooking them all.

 

 Needed for this recipe:

• Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

• Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil (100% Dairy free)

• Sunshine Coast Olive Oil Co. Aged Maple Dark Balsamic

 

 Pancake ingredients:

• ¾ cup whole wheat flour

• ½ cup buckwheat flour

• 2 teaspoons baking powder

• 2 Tablespoons brown sugar

• 1 cup milk or rice milk

• 1 beaten egg

• 1 Tablespoon Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

• ½ cup blueberries

 

 Maple reduction ingredients:

• ½ cup Sunshine Coast Olive Oil Co. Aged Maple Dark Balsamic

• Optional Maple syrup (0-1 teaspoon) to sweeten the reduction

• Water

 

 Topping:

• Sunshine Coast Olive Oil Co. dairy-free Infused Butter Oil (hardened in the fridge overnight)

 

 Recipe:

 Part 1: Hardening the butter oil

Place ½ cup of Butter Oil in a small bowl. Refrigerate the Butter Oil until it hardens (overnight is ideal, or you can use the freezer for a quicker hardening). Butter oil hardens to the texture of butter in the fridge but will go rock hard in the freezer if left too long. If you prefer the taste of salted butter, add a bit of salt before freezing. Refrigerated butter oil spreads on toast, pancakes etc…

Part 2: Start the reduction. Reductions with our products take 15-20 minutes

Take ½ cup of maple balsamic and 1 tsp. water. Place in a saucepan on low heat. The balsamic should steam evaporate, but not bubble. Stir occasionally while assembling the pancakes. Stop reducing when the reduction coasts the back of a spoon. Add maple syrup to taste, if you prefer it sweeter.

Part 3: Pancakes

Preheat your stovetop griddle if you have one. Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine wet and dry ingredients, adding extra milk or rice milk if the batter doesn’t pour easily. Mix in blueberries. Once griddle or frying pan is heated, pour pancakes onto griddle and flip when they are cooked through.

To serve:

Cut pats of butter oil and place on each pancake. Drizzle with maple balsamic reduction or maple syrup, top with fruit if desired.

 

 

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