Mandarin Orange Olive Oil gives these fluffy pancakes a burst of citrus. Try Maple Dark Balsamic and blueberry sugar on top, especially if the first pancake already disappeared off the griddle.

Enjoy, indulge and happy Mother’s Day!

Ingredients:

• 1 3/4 cups all-purpose flour or gluten-free flour
  
• 2 tablespoons Grind Spice Co Blueberry Sugar
  
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 1/2 cups buttermilk
• 1/4 cup Rocky Mountain Olive Oil Mandarin Orange Fused Olive Oil or Blood Orange Infused Olive Oil
• Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar for drizzling as syrup
• fresh berries for garnish

Directions:

1. In a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt and mix together. To the mixture, add egg, buttermilk, and 2 tablespoons of the Rocky Mountain Olive Oil Mandarin Orange Olive Oil. Whisk until you have a smooth batter.

2. Heat the remaining 2 tablespoons of Mandarin Olive Oil in a medium sauté pan over medium-low heat.

3. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown.

4. Flip the pancake with spatula and cook until golden brown on the second side. Transfer the pancake to a plate and put in the oven to keep warm. Repeat with the remaining batter, adding more olive oil to the pan as needed.

5. To serve, drizzle the pancakes with our Maple Dark Balsamic Vinegar and garnish with berries.

N U T R I T I O N A L   I N F O :

Estimated per serving: 133 calories • 3g protein • 18g carbs • 5g fat • 153mg sodium

Per pancake, assuming 12 equal pancakes and all the measured oil. Uses wheat flour and granulated sugar as the blueberry sugar reference. Excludes serving toppings. Estimates may vary by ingredient brand and portion size.