Olive Oil Pancakes with Balsamic Fruit Salad

2 c. all purpose flour
1/4 c. granulated sugar or sweetener
4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 3/4 c. milk
1/4 c. Mild EVOO, Avocado Oil or Blood Orange Olive Oil
2 tsp. pure vanilla extract
1 large egg, separated

Balsamic Fruit Salad
1 c. blueberries
1 c. raspberries
2 c. strawberries, hulled and chopped
1 c. blackberries
1/4 c. mint, chopped
1/4 c. Strawberry Balsamic

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk  milk, EVOO, vanilla and egg yolk together first before adding them into the dry ingredients. Mix well.

Beat egg white until stiff peaks and incorporate 1 small spoonful fully into the batter. Add the rest of the egg white and fold gently, only until incorporated. There may be a couple of lumps but that's okay.

Cook pancakes on medium to low heat on a nonstick griddle.

For the Balsamic Fruit Salad, combine all the fruits and balsamic. Add mint or save it for garnish. Can "marinade" overnight or in the fridge for a few days before topping pancakes, oatmeal, yogurt, Angel Food Cake or other. Try any flavoured Balsamic you like!

Submitted by Sara Dacombe

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