Blueberry Pancakes (8 5-6-inch pancakes)

Ingredients:
• 450 g flour
• 150 g sugar
• 3 eggs
• 3 tsp baking powder
• 1 1/2 cups milk
• 45 g olive oil
• 1-2 cups blueberries (fresh or frozen)

Instructions:
• In a large mixing bowl, combine the flour and baking powder.
• In a separate bowl, whisk together the eggs and sugar until well combined.
• Add half of the milk and the olive oil to the eggs and sugar mixture, and whisk until smooth.
• Pour the flour and baking powder mixture into the wet ingredients mixture (eggs, sugar, half of the milk, and olive oil), stirring until just combined.
• Add the remaining milk to the batter and mix until smooth.
• Gently fold in the blueberries into the batter.
• Heat a non-stick skillet over low heat.
• Once the skillet is hot, pour pancake batter onto the skillet to form a round ~5-6-inch pancake.
• Cook until bubbles start to form on the surface of the pancake.
• Carefully flip the pancake and cook until golden brown on both sides.
• Repeat with the remaining batter.
• Serve the pancakes warm, with extra blueberries and maple syrup if desired.

Enjoy these fluffy blueberry pancakes!

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