Last summer I had the best pancakes of my life in a cozy farm kitchen located in Vermont.
Julie, from Green Wind Farm made them for us while we were on the Stonyfield Farm Tour
and I haven't stopped thinking about them since!
Today I am sharing my recipe for Sprouted Wheat Blueberry Pancakes, which are just as
delicious as the pancakes I remember. Not only do they include pure maple syrup from
Green Wind Farm, but they are also made primarily with ingredients from brands that
are Certified B Corporations.
"B Corps are for-profit companies certified by the non-profit B Lab to meet rigorous
standards of social and environmental performance, accountability, and transparency."
You can learn more about them here.
Stonyfield, a brand that I am passionate about and love, just became a certified B
Corporation. To celebrate, they sent me a B-Corp basket, filled with products from
other certified B Corporations to include Method, King Arthur Flour, Purely Elizabeth,
Pete and Gerry's Organic Free-Range Eggs, Pukka Teas and Preserve.
B Corps are better for workers, communities and better for the environment.
Stonyfield becoming a certified B Corporation is just another reason I love this company
To celebrate all of the B Corp goodies I received, I put on a cute apron and got down to
business recreating the blueberry pancakes I have been craving for months!
I used the King Arthur Sprouted Wheat flour, Pete and Gerry's organic free range eggs,
Stonyfield yogurt and Purely Elizabeth granola in my recipe. The blueberry pancakes
turned out so good, I think this may be my new go-to recipe for pancakes from now on!
Good ingredients do make the best recipes!
Sprouted Wheat Blueberry Pancakes with Granola
1 C King Arthur Sprouted Wheat Flour
1/2 tsp. pink Himalayan sea salt
1 T baking powder
1 Pete and Gerry's organic free-range egg
1/4 C pure maple syrup
1/4 C Stonyfield 100% Grassfed yogurt (I used blueberry)
2 T butter, melted
3/4 C water
1 tsp. vanilla extract
1/2 C fresh blueberries
1/2 C Purely Elizabeth Blueberry Hemp Ancient Grain Granola, if desired
In a large mixing bowl combine flour, salt, and baking powder.
In another bowl, whisk egg, maple syrup, yogurt, butter, water and vanilla extract.
Add wet ingredients to dry, whisking just until combined.
Using a large cookie scoop, drop pancake batter onto a hot, greased griddle.
Cook until small bubbles form on the top and the bottom of the pancake is lightly browned.
Flip pancakes and cook for another 2 minutes or until golden brown.
Serve warm pancakes with whipped cream, fresh blueberries and blueberry granola.
Yield - 10-12 small pancakes
Disclosure - I am a brand ambassador for Stonyfield and received free products to facilitate
this blog post. As always, all opinions are 100% my own.