Indulge in fluffy, tender, and deliciously sweet blueberry pancakes! Made with pasture-raised eggs, organic milk, and fresh blueberries, these treats are perfect for a cozy weekend breakfast.

Step 1: Prepare Egg Whites

• In a large mixing bowl, beat the egg whites with sugar until fluffy and stiff peaks form.
• Set aside.

Step 2: Combine Wet Ingredients

• In a separate bowl, whisk together: Eggs, Milk, Vanilla, Honey.
• Once mixed really well, add Flour and Baking Powder and mix until no clumps. Little dryer mixing ensures less flower clumps, we can look into the science later, but it works!
• Once all mixed well, add water and mix again.
• Add blueberries to the mixture and mix.

Step 3: Fold in Egg Whites

• Add the beaten egg whites to the batter and gently fold until no white streaks remain.

Step 7: Cook Pancakes

• Heat a cast iron pan over medium heat with oil.
• Using a 1/2 cup measuring cup, scoop batter onto the pan. Ensure to scoop with blueberries as well.
• Cook for 2-3 minutes or until bubbles appear on the surface.
• Flip and cook for an additional 1-2 minutes or until golden brown.

Step 8: Serve & Enjoy!

• Serve warm with your favorite toppings (maple syrup, fresh fruit, whipped cream, etc.). I like Organic Dark Maple Syrup.