Whole Wheat Blueberry Pancakes
3

Serves 4

These whole wheat pancakes are studded with warm blueberries and make a healthy morning treat. Freeze pancakes in stacks of three for breakfast later in the week.

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    Ingredients: 
    • 2 cups whole wheat pastry flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon fine sea salt
    • 1 cup unsweetened almondmilk, soymilk or ricemilk
    • 1/2 cup water
    • 2 tablespoons honey
    • 1 teaspoon pure vanilla extract
    • 1 1/4 cup fresh or frozen blueberries
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    Method: 

    In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate medium bowl, whisk together almondmilk, 1/2 cup water, honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly mixed. Set batter aside to rest for 10 minutes (the batter will be very thick).

    Oil a cast-iron griddle or large nonstick skillet with canola spray oil and heat over medium heat until hot. Stir blueberries into batter. Ladle about 1/4 cup batter onto griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through.

    Nutritional Info: 
    Per Serving:290 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 350mg sodium, 62g carbohydrate (10g dietary fiber, 13g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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