whole wheat blueberry pancakes

whole wheat blueberry pancakes
whole wheat blueberry pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups (246g) whole wheat flour (or white whole wheat flour)

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 3/4

    teaspoon ground cinnamon

  • 1

    cup (248g) plain Greek yogurt*

  • 1

    and 1/4 cups (300ml) milk*

  • 1/4

    cup (60ml) pure maple syrup*

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • 3

    Tablespoons (45ml) coconut oil, canola oil, or vegetable oil (or butter)

  • 1

    and 3/4 cups (315g) frozen or fresh blueberries*

Directions

If using coconut oil (or butter), microwave it until melted. Set aside to slightly cool. You absolutely do not want it piping hot. In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside. In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the blueberries using a rubber spatula or wooden spoon. Especially if you are using frozen blueberries, you want to use a light hand when mixing because they will bleed some juices and therefore, some color. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray for each pancake or batch of pancakes. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. *Sour cream, regular plain yogurt, or vanilla, blueberry, and honey yogurts and Greek yogurts all work well. Nonfat, low fat, full fat, it's your choice. I typically use nonfat. *I use skim milk, but any milk fat works. As does almond, soy, rice, and coconut milk. *Honey, agave, or brown sugar my be substituted for maple syrup in the batter. *If you are a total blueberry lover, increase blueberries up to 2 cups.

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