Warm blueberries give a burst of flavor in these whole wheat pancakes that make a healthy and delicious breakfast treat. Freeze pancakes in stacks of three for breakfast later in the week.
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup unsweetened almondmilk, soymilk or ricemilk
1/2 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 cups fresh or frozen blueberries
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.
Per serving: 290 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 350mg sodium, 62g total carbohydrate (10g dietary fiber, 13g sugar), 7g protein