On the weekends I like to make a fun breakfast in the morning if time and energy allows. Usually I make my favorite protein pancakes and try to add different extras like berries, chocolate chips or even sprinkles.
But the other weekend I wanted to change up my pancakes a little, plus I had some sour cream I needed to use up in the fridge. Sooo.... this recipe entered our home. They were fluffy and soft. I took one bite and knew that you should have this recipe in your hands (even my photo was an unplanned, last-minute snap because this wasn't supposed to be shared on my healthy recipe blog!) - SO you have to promise that you'll only make these pancakes on very special occasions and only like 2 or 3 times a year... ok?
And let me clarify why these are unhealthy. It's not because of the sour cream! It's purely because of the flour and sugar in this recipe. Sour cream is a natural, healthy fat that you can absolutely enjoy on a real food diet (I roll my eyes so hard with the Greek yogurt replacement for sour cream tip). Flour and sugar on the other hand are the culprits for diabetes, heart disease, metabolic syndrome, autoimmune conditions, join pain ... you get the idea...
In my efforts to convince you to actually only make these a couple times a year, here's the recipe. Proceed at your own risk:
2 cups flour (use this gluten-free flour if you need to avoid gluten)
2 Tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream
1/2 cup milk
8 Tbsp butter, melted and cooled slightly
1 tsp vanilla
1) Heat a griddle to 325*F.
2) Add eggs to a large bowl and lightly whisk. Pour in milk, butter, sour cream, and vanilla. Mix to combine.
3) Add dry ingredients (flour, sugar, baking power/soda, salt) and mix until just incorporated. Batter should be thick, but you may need to add a tablespoon or two of milk.
4) Scoop about 1/4 cup of batter and pour onto the hot griddle. Top with blueberries. Cook until the bubbles the form on the pancakes pop, then flip to cook the other side.
5) Enjoy with a good amount of butter and a small amount of real maple syrup.
...and remember to enjoy these a couple times a year...