The Babbling Brooke Cooks | Easy Whole Wheat Blueberry Pancakes Recipe
Hey guys, welcome to another episode of "The Babbling Brooke Cooks"! Today, I'm going to be sharing an amazing and very simple recipe for whole wheat blueberry pancakes. With Mother's Day around the corner, this recipe is perfect to surprise your mom or any special mom in your life.
I vividly remember waking up in the morning to the smell of pancakes. My sister was usually the one cooking them, but now she's a mommy too. These blueberry pancakes hold a special place in my heart, reminding me of all those mornings spent with my mom and sister, enjoying delicious pancakes together.
But before we dive into the recipe, let me tell you a bit about where I am right now. I'm actually up in Humboldt County, enjoying the beautiful surroundings and immersing myself in the world of plant-based culinary arts and permaculture. It's been a wonderful learning experience!
These whole wheat blueberry pancakes are not only delicious but also incredibly easy to make. You can whip them up in just 10 minutes or less, making them perfect for a quick and delightful Mother's Day breakfast. Plus, you can make them anywhere, even in a tiny cabin with limited facilities, and still enjoy the goodness they bring.
So, what are you waiting for? Celebrate Mother's Day with a simple and scrumptious breakfast that you can share with all the favorite mommies in your life. Thank you so much for watching, and I hope you have a fantastic Mother's Day!
Ingredients:
- 1 small egg
- 1 tablespoon of olive oil
- 1 tablespoon of maple syrup
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- A pinch of sea salt
- 1 cup + 1 tablespoon of unsweetened almond milk
- ¾ cup of whole wheat flour
- ¼ cup of rolled oats
- Cinnamon (to taste)
- Blueberries (to taste)
Cooking steps:
- In a mixing bowl, whisk together the egg, olive oil, maple syrup, baking powder, baking soda, and sea salt.
- Add the unsweetened almond milk, whole wheat flour, rolled oats, cinnamon, and blueberries to the bowl. Mix well until combined.
- Heat a non-stick skillet or griddle over medium heat.
- Pour ¼ cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles start to form on the surface, then flip the pancake and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Serve the whole wheat blueberry pancakes warm, topped with additional blueberries and maple syrup if desired.
