Blueberry Paleo Hotcakes with Sweet Basil Butter
Hey there! It’s that weird time between Christmas and New Year’s when everyone walks around in a purposeless haze and the days kinda trickle by and melt into each other. It feels like the zombie apocalypse but super anticlimactic and instead of brains everyone is just eating leftover dessert. We’ve tried our best to just go with the flow, focus on planning out some upcoming projects, and spend as much time as possible on the new Nintendo Switch Beau got me for Christmas. It turns out playing Zelda for five straight hours really isn’t good for your back! Who knew?
Beau peeled me away long enough to try out the paleo baking flour from our partners for this post, Bob’s Red Mill, and I really can’t rave highly enough about it. We used the paleo baking flour for these hotcakes, which are also full of blueberries and topped with sweet basil butter, so, yes wow very good. I ate about fourteen and could have kept going, but we decided as a family that this would be an irresponsible decision.
The flour is a mix of almond flour, arrowroot starch, coconut flour, and tapioca flour, and lends itself quite nicely to making these hotcakes. They’re slightly more dense then regular hotcakes, but in our books that just makes for a more hearty breakfast, and we dig that it’s totally grain free. All you paleo babes out there might not be down for the butter on top because of the dairy, but holy heck it is delicious. It’s salty and creamy and sweet with a hint of basil and just * chef’s kiss * perfeeeecto.
We’re not super big on the new year new me thing because we’re tired of constantly disappointing ourselves, but if you’re looking to clean up your diet a bit in the new year, easy substitutes like this baking flour are a great way to go. This recipe is a variation on the basic pancake recipe on the back of the package, so if you’re looking for something more traditional check out that recipe!
You can find our recipe below—let us know what you think! Happy New Year to you and yours ;)
xoxo Matt (and Beau)
Blueberry Paelo Hotcakes with Sweet Basil Butter
makes 4 // takes 15 minutes
3/4 teaspoon baking soda
1/2 teaspoon salt (divided in half)
1/2 teaspoon cinnamon
1/3 cup almond milk
1 tablespoon coconut oil, melted and at room temperature
2 tablespoons honey + 1/2 tablespoon
1/2 teaspoon vanilla extract
3-5 drops stevia extract, to taste (optional)
1/2 cup fresh (not frozen*) blueberries
6 tablespoons butter, room temperature
4 fresh basil leaves, roughly chopped
Extra blueberries for garnish (we cooked ours down a bit!)
In a medium mixing bowl, whisk together the flour, baking soda, 1/2 teaspoon salt, and cinnamon to combine. In a large mixing bowl, whisk together the eggs, almond milk, coconut oil, 2 tablespoons honey, vanilla extract, and stevia extract (if using).
Slowly add the dry ingredients to the wet ingredients while whisking, mixing thoroughly to get a smooth batter with no lumps. You’ll want the batter to be rather thin so that it spread properly on your griddle or pan, so if it appears thicker than cake batter, add a bit more almond milk a tablespoon at a time until desired consistency is reached.
Gently fold in the blueberries to avoid smashing them. Measure out 1/3 cup of batter and pour it onto your griddle or pan. You can do multiple at a time if you have enough space, making sure there are a couple inches between each hotcake to allow you to easily flip and maneuver them.
Cook for four minutes, flip, and cook for another 2-4 minutes. These hotcakes will brown slightly more than traditional pancakes, so you’re going for a very dark brown color.
To make the sweet basil butter, add your butter, basil, 1/2 tablespoon honey, and 1/4 teaspoon salt to a bowl. Mash with a muddler for 3-5 minutes until basil leaves lose most of their shape. If you want whipped butter, transfer to a stand mixer fitted with the whisk attachment and whisk on high speed for 3-5 minutes.
Serve the hotcakes with a dollop of butter on top, and if you want to add extra blueberries on top go ahead! We cooked some fresh blueberries in a saucepan for 5 minutes to break them down before topping off the hotcakes. Enjoy!
Frozen blueberries have more liquid and will color your hotcakes a strange shade of blue/grey, whereas the fresh blueberries will release less liquid and not color the hotcakes as much. If you don’t mind the strange coloration, frozen blueberries will do.
This post is sponsored by Bob’s Red Mill. As always, all opinions are our own. Thank you for supporting the brands that keep Probably This up and running!