WHOLE WHEAT BLUEBERRY PANCAKES

By diverlinda

Courtesy of Whole Foods Market with my spin.
You may add ground flax seed to your taste to add benefit of Omega 3, antioxidant, and fiber. Recipe is easily cut in half. I prefer frozen blueberries and a LOT of them, almost double amount or to your taste and the frozen type adds a little extra liquid that is needed. The batter is thick so cook on lower heat to heat through. I like this served with pure maple syrup.

Ingredients

• 2 cups whole wheat pastry flour (or you can use other flour like buckwheat flour for higher protein or a gluten free baking flour)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup unsweetened almond milk
• 1/2 cup water
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 1/4 cup fresh or frozen blueberries

Preparation

Step 1

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, 3g total fat, 0g saturated fat, 0mg cholesterol, 350mg sodium, 62g carbohydrate (10g dietary fiber, 15g sugar), 9g protein