Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- In a large bowl, whisk mix with egg, milk, 2 tbsp oil, and cinnamon. Fold in blueberries.
- Heat 1 tsp oil in Sauté Pan over medium heat. Working in batches and using 1⁄4 cup as a guide, scoop 3–4 pancakes into pan, leaving space between them. Cook until bubbles appear on top and underside is golden brown, about 3 min. Flip each pancake and cook until bottoms are golden brown, about 1–2 min.
- Repeat with remaining oil and batter.
Instead of folding blueberries into the batter, make a smiley face out of the berries after scooping batter into the pan: place 2 berries on top of each pancake for eyes and 4–6 berries for a big smile! Be careful, as the pan will be hot; junior chefs will need some help.
Serve with 3⁄4 cup plain 2% Greek yogurt and 1⁄2 cup berries.
Per serving (2 pancakes): Calories 250, Fat 9 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 38 g (Fibre 4 g, Sugars 9 g), Protein 5 g.
15 min
6–8 pancakes
$1.92/serving
15 min6–8 pancakes$1.92/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- In a large bowl, whisk mix with egg, milk, 2 tbsp oil, and cinnamon. Fold in blueberries.
- Heat 1 tsp oil in Sauté Pan over medium heat. Working in batches and using 1⁄4 cup as a guide, scoop 3–4 pancakes into pan, leaving space between them. Cook until bubbles appear on top and underside is golden brown, about 3 min. Flip each pancake and cook until bottoms are golden brown, about 1–2 min.
- Repeat with remaining oil and batter.
Instead of folding blueberries into the batter, make a smiley face out of the berries after scooping batter into the pan: place 2 berries on top of each pancake for eyes and 4–6 berries for a big smile! Be careful, as the pan will be hot; junior chefs will need some help.
Serve with 3⁄4 cup plain 2% Greek yogurt and 1⁄2 cup berries.
Per serving (2 pancakes): Calories 250, Fat 9 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 38 g (Fibre 4 g, Sugars 9 g), Protein 5 g.
