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These "can-cakes" are (as our granddaughters call them),
oh so yummy!
Remember, blueberries are high in antioxidants!


1 Tablespoon Coconut Oil

(Optional) Coconut Oil spray 

1 1/2 cups all purpose flour

1 Tablespoon baking powder

3 Tablespoons sugar

Pinch of salt 

1 1/2 cups low fat buttermilk

1 large egg

2 teaspoons vanilla extract

1 lemon, zest and juice

1 cup fresh blueberries

(frozen blueberries are fine however dust with a little flour

before adding to mixture unless you are really into purple can-cakes!


Grease griddle with coconut oil.

I've used spray oil many times however solid coconut oil adds to the

flavor and "sizzle-factor" of a can-cake! Go ahead, you may use that term!

Heat griddle to 375 degrees. 

In a large bowl whisk together dry ingredients.

Add buttermilk, egg, and vanilla.

Add zest and juice of one lemon. No seeds please.

Gently fold in blueberries. I reserve a few to dot the uncooked side. 

Check griddle. If a drop of water sizzles or dances across the surface you are ready to cook. (I can hear a few friends asking right now, 'Would that be salsa, rumba, disco?'!)

Drop a 1/4 cup pancake (okay can-cake!) batter onto hot griddle.

Add extra blueberries to the uncooked tops.

Flip when golden brown on first side. Wait for the sizzle-licious sounds!

I like to foil-tent the top side while the bottom side is cooking.

(Simply lay a piece of foil over the tops while the bottoms are cooking).

Butter, Maple Syrup, Extra know what to do!

Blueberry Buttermilk Pancakes: Inner_about
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