- 1 egg
- 1-1/4 cup sour milk (can substitute with coconut milk or other dairy-free milk option: just add 1 tablespoon vinegar to sour)
- 2 tablespoons olive oil
- 1-1/2 teaspoons vanilla
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sprouted wheat flour
- 1/2 cup all-purpose white flour
- Enough water to make batter runny like cake batter (approximately 1/4 to 1/2 cup water)
- Clean pansy blossoms that have not been sprayed or treated with chemicals
- 1/2 cup maple syrup
- 2 cups blueberries
- 2 tablespoons dried hibiscus petals
PancakesIn large bowl, add egg, sour milk, olive oil, vanilla, and sugar; beat well. Add baking soda, baking powder, salt, both flours, and water. Combine until forms runny batter.
- Heat large skillet or griddle over medium heat. Spray skillet or griddle with non-stick cooking spray. Pour 1/4 cup batter into skillet for one pancake. Place pansy blossoms carefully on top of batter with blossoms facing up. When bubbles begin to form around edge of pancake, carefully flip.
- When fully cooked, remove from skillet and place on warmed serving platter pansy-side up.
- Place ingredients in small sauce pan. Cook over medium heat, stirring often until berries begin to burst. Pour over warm pancakes. Enjoy!
Try these other edible flower recipes.
Pansy blossoms and hibiscus petals transform this classic pancakes and syrup recipe.