Giant BAKED Fluffy BLUEBERRY PANCAKE
Sugar or sugar-free
1 pint fresh blueberries (about 2-1/4 cups)
2 large eggs………………………………..….1 cup flour
1/2 tsp. almond extract……………….…1 tsp. vanilla extract
1/2 cup sugar (or regular white Splenda)
2 tsp. baking powder…………………..…1/2 tsp. baking soda (ONLY if using Splenda)
1/4 tsp. salt…………………………………...1/2 tsp. cinnamon
6 TB unsalted butter, melted………....1/4 cup milk (any kind ~ I used unsweetened Vanilla cashew milk)
Optional: powdered sugar, Maple Syrup, Cool Whip or whipped cream for topping
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Preheat oven to 350. Spray an 8" or 9” square or round pan with non-stick baking spray and set aside.
Whisk together flour, sugar, salt, baking powder, baking soda (only if using Splenda), and cinnamon in a large bowl & set aside.
Whisk together eggs, extracts, milk and melted butter in another large bowl. Then gradually whisk in the dry ingredients. Carefully fold in the blueberries with a rubber scraper. Spread the batter evenly in the prepared pan (I used the dampened back of a spoon). Sprinkle a little extra sugar/Splenda on top of the batter.
Bake for about 10-15 minutes until the edges are set and a cake tester comes out clean. Let it cool. I inverted onto a plate, then back onto a serving plate. Dust with powdered sugar ~ or let people put maple syrup, Cool Whip or whipped cream on their own portions. Cut square pan into squares to serve, or the round pan into pie wedges to serve.
Serves about 3-4 (or 2 hungry teenage boys)