A couple of years ago, I completed the Daniel Fast for the first time. It was a rewarding experience that put God at the forefront of my mind, tested my creativity in the kitchen, and made me more mindful of what I ate. The day after I finished, I served myself a “victory” breakfast of which these pancakes were the star. It’s a truly dreamy breakfast that is perfect for Saturday mornings when you (hopefully) have a little more time. These blueberry pancakes are thick and lightly sweet with delicious bursts of berry goodness!
They are simple to make, too. There is one quick extra step of sprinkling the blueberries into the pan rather than folding them into the batter, which I picked up from the chefs at Collins dining hall (RIP) at Baylor University (Sic ’em). I have eaten these pancakes alone or with maple syrup, but they truly shine when
topped smothered with homemade blueberry compote. The compote is also simple to make and takes this breakfast way up. You can add eggs or whatever else like but these pancakes and compote are so indulgent and filling that you might not have room.
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