These whole wheat pancakes are studded with warm blueberries and make a healthy morning treat. Freeze pancakes in stacks of three for breakfast later in the week. Make vegan pancakes by swapping maple syrup for the honey.
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup unsweetened plain almondmilk, soymilk or ricemilk
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 cup fresh or frozen blueberries
In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate medium bowl, whisk together almondmilk, 1/4 to 1/2 cup water (or additional almondmilk), honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly combined. Set batter aside to rest for 10 minutes (the batter will be very thick).
Heat a cast-iron griddle or nonstick skillet over medium heat until hot. Stir blueberries into batter. Ladle about 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through. Repeat with remaining batter.
Per Serving: Serving size: about 3 pancakes, 290 calories (15 from fat), 2g total fat, 350mg sodium, 62g carbohydrates, (10 g dietary fiber, 13g sugar), 7g protein.