Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry Pancakes

Ah, once again another breakfast recipe. Now, you must know, breakfast is one of my favorite meals of the day. It can be sweet, savory, or both! I usually eat something quick during the week, like cereal or yogurt and some fruit. I look forward to weekends because it’s an opportunity to create something in the kitchen that I can really enjoy.

Pancakes are something that I make quite frequently for breakfast during the weekend. My boyfriend loves them, he’s quite the picky eater so that means a lot, and requests that I make them every Saturday morning. One of the first things he’ll say in the morning is, “Pancakes sound delicious, don’t they?”. I love them as well, so of course, I indulge his request.

Because I’m experimenting with trying to eat healthier, I’ve made some adaptations my go-to pancake recipe. I’ve halved the flour with whole wheat flour and replaced the butter and milk with olive oil and almond milk respectively. I’ve also replaced the sugar with honey. The results are slightly healthier and very moist blueberry pancakes! My boyfriend now prefers these to the regular recipe, and so do I.

Lets start:

Makes 8 pancakes (If you eat them all by yourself, I won’t judge you) 

Ingredients

  • 80g whole wheat flour
  • 80g flour 
  • 1 TB baking powder 
  • 1 TB honey
  • 255ml almond milk
  • 1 tsp vanilla extract
  • 1 egg
  • Zest of one lemon
  • 2 TB olive oil 
  • 100g blueberries 
  • Pinch of salt

Method:

  1. Mix flours, salt, and baking powder together in a mixing bowl. In a separate mixing bowl, whisk together the almond milk, oil, egg, honey, vanilla extract, and lemon zest. Add the dry ingredients to the wet ingredients and mix together until moist. Do not overmix! You will be very sad if you do because the pancakes will be tough. If some lumps still exist in the batter, don’t worry, it’s not supposed to be perfectly smooth. Gently fold in the blueberries. 
  2. Heat a frying pan on the stove top and add butter or oil. Using a soup ladle, ladle the batter in the frying pan. Once the pancake begins to bubble, which should be after 2 – 3 minutes, flip the pancake and let it cook for the same amount of time. Repeat the process until the batter is gone. Serve hot with butter and maple syrup. 

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