Whole-wheat blueberry pancakes.

whole wheat blueberry pancakesFriday night has become pancake night at our house. The girls love their pancakes, & it makes my meal planning easier knowing that pancakes will always be that night. But pancake night brings with it 2 challenges: 1) How not to get sick of the same recipe every week, & 2) How to make a carb-heavy meal hearty & healthy. So let’s just say you’ll probably be seeing lots more pancake recipes on here in the future… (If you haven’t seen my banana walnut pancakes yet, go there now. I’ll wait. You can thank me later.)

The base of these whole-wheat blueberry pancakes is remarkably similar to those banana walnut pancakes. It has me thinking that I could probably interchange fruit mix-ins with very little changing of the recipe! Once again, I’ve subbed some Greek yogurt into the original recipe for added protein, & flaxseed for fiber, omega-3s, & general awesomeness. If you still have blueberries in your grocery store, hurry & make these before you have to wait until January for the Chilean ones!

  • 1 cup whole-wheat flour
  • 2 Tbsp. flaxseed meal (pour into a 1-cup measuring cup, then add flour below)
  • 1 cup (minus 2 Tbsp.) all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1 cup buttermilk (make by adding 1 Tbsp. white vinegar to a 4-cup measuring cup & filling with milk to the 1-cup line & waiting 5-10 minutes before adding remaining liquid ingredients)
  • 2 eggs, beaten
  • 3 Tbsp. butter, melted & cooled
  • 1 cup Greek yogurt
  • extra milk for thinning batter (about 1/4 cup)
  • blueberries
  1. Whisk dry ingredients together in a medium bowl.
  2. Combine liquid ingredients in a large measuring cup, then pour into dry ingredients & stir gently until just combined (batter will be lumpy). Stir in milk to reach desired consistency.
  3. Heat a griddle on medium to medium-low heat, then spray with cooking spray. Ladle 1/4-cup portions of batter, then sprinkle several berries in each (extra points from your Munchkins for smiley faces). Let cook until bubbles form in the batter & edges are set, then flip & cook on the other side a few more minutes or until golden brown & done in the middle. Because the batter is relatively thick, a lower temperature for longer may be your best bet.
  4. Repeat with remaining batter & berries, spraying the griddle between every batch or two.
  5. Serve immediately as desired (with additional berries & some cream, or just with plain old maple syrup). Extra pancakes can be frozen & reheated in the toaster.
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