• A8a82512034b587cdaa0f47efddfe35c

Whole Wheat Blueberry Pancakes

Prep
Cook
Serves 12people
Ingredients
2
cups of whole wheat flour
2
tsp baking powder
1/2
tsp baking soda
1/2
tsp salt
3/4
tsp ground cinnamon
1
cup of non-fat plain Greek yogurt or blueberry Greek yogurt
1 1/4
cups of milk (regular milk, almond milk, or soy milk work)
1/4
cup of pure maple syrup or honey
2
large eggs
1
tsp vanilla extract
3
tbsp melted coconut oil, canola oil, or vegetable oil
2
cups of frozen or fresh blueberries
Directions
1.
If using coconut oil, microwave it until melted. Set aside to slightly cool. You absolutely don't want it piping hot.
2.
In a large bowl toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
3.
In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil.
4.
Pour the wet ingredients into the dry ingredients and gently whisk to combine ingredients.
5.
The batter will look thick and have a few lumps in it.
6.
Very, very gently fold in the blueberries using a spatula or wooden spoon.
7.
You want to use a light hand when mixing because they will bleed some juices and color.
8.
Heat a griddle or skillet over medium heat. Coat generously with non-stick cooking spray.
9.
Once hot, drop about 1/4 cup of batter on the griddle.
10.
Cook until edges look dry and bubbles begin to form on the sides (about 1 minute).
11.
Flip and cook on the other side until cooked through (about 2 minutes).
12.
Coat griddle/skillet again with cooking spray for each pancake or batch of pancakes.
13.
To keep pancakes warm, while cooking the rest, preheat an oven to 200F and keep cooked pancakes in there.

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