Healthy Whole Wheat Blueberry Pancakes Recipe
This homemade whole wheat blueberry pancake recipe is not only healthy but also dairy and egg-free. Made with whole grain flour and packed with juicy blueberries, it's a great way to start your day. The whole wheat pastry flour gives these pancakes a fluffy texture, and the addition of cinnamon adds a warm and comforting flavor. The recipe calls for almond milk, but feel free to use any milk of your choice. Just whisk together the dry ingredients, then separately blend the wet ingredients containing almond milk, vanilla, and honey. Combine the wet and dry ingredients, and let the batter rest for ten minutes. Fold in fresh or frozen blueberries, and then cook the pancakes on a medium heat griddle until golden brown. Serve with your favorite syrup or honey. These whole wheat blueberry pancakes are a delicious and nutritious breakfast option.
Ingredients:
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 3/4 cups almond milk (or milk of choice)
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 cup blueberries (fresh or frozen)
Cooking steps:
- In a mixing bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the almond milk, vanilla extract, and honey until well incorporated.
- Add the wet ingredients to the dry ingredients and whisk until combined, making sure to break up any clumps of flour.
- Let the batter rest for ten minutes.
- Fold in the blueberries.
- Preheat a griddle to medium heat and lightly grease with oil or cooking spray.
- Use a 1/4 cup measuring cup to scoop the batter onto the griddle.
- Flatten the pancakes slightly with the back of the measuring cup, as the batter is thick due to the blueberries.
- Cook until golden brown on the bottom, then flip and cook the other side until done.
- Serve with maple syrup or warmed-up honey.
