Pansy Pancakes With Blueberry-Hibiscus Syrup Recipe

Name: Pansy Pancakes With Blueberry-Hibiscus Syrup Recipe
Ingredients: 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

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Edible flowers dress up this classic pancake and syrup recipe.

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Ingredients

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