I don’t understand non-breakfast people.
For me, breakfast is the best part of the day. It’s non-negotiable. I will gladly wake up earlier than necessary if it means I get to enjoy a delicious breakfast.
I mean, who says leisurely breakfasts are limited to the weekends? On any given Tuesday or Wednesday, I can be found enjoying some elaborate pancake, oatmeal, or other breakfast dish.
These Berry Stuffed Pancakes? So easy. So delicious. So worth the extra 15 minutes.
Berry Stuffed Pancakes Recipe
- Prep your favorite go-to pancake recipe. Here’s mine:
- 1/2 cup oat flour
- 2 egg whites
- 1/2 tsp baking powder
- 1-2 Tbsp Greek yogurt (optional, but makes them super moist)
- 1-2 Tbsp unsweetened vanilla almond milk (to desired consistency)
- 1/2 tsp vanilla extract
- 1/2 stevia packet
- dash of cinnamon
- Prep your filling. Puree your choice of fruits in a food processor or Magic Bullet. I used strawberries and blackberries. The consistency should be slightly chunky – not completely liquid.
- To thicken your filling, add 1-2 Tbsp of chia seeds. If desired, add a bit more stevia or cinnamon to intensify the flavor.
- Add a thin layer of pancake batter to a greased non-stick griddle/frying pan, over medium-low heat. Reserve half of the batter.
7. Let cook ~1-2 minutes or until the edges start to turn brown. Flip pancakes as usual, and continue to cook for another ~1-2 minute
8. Topping time! I drizzled mine with almond butter, cinnamon, maple syrup, and the remaining filling.
Making stuffed pancakes is WAY easier than it looks! I’ve also experimented with a strawberry + mango filling, which was a winner as well. Let me know what combo you decide to try!
- Are you an on-the-go or a leisurely breakfast person?