Whole Wheat Blueberry Pancakes

SUBMITTED BY: brossettelewis PHOTO BY: OliveEyes

"The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids."

PREP TIME	5 Min
COOK TIME	8 Min
READY IN	13 Min

SERVINGS & SCALING

Original recipe yield: 10 pancakes

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries

READ REVIEWS (78)

DIRECTIONS

Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Note

You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 20, 2007 by LEXCRUMP

I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!

5 users found this review helpful

Reviewed on May 21, 2006 by socalpagmom2

I thought these were pretty good. I didn't have blueberries so instead I made them "stuffed". I sliced each pancake almost in half and put in a dollop of homemade fat free raspberry lebneh mixed with a small bit of low fat sour cream. EXCELLENT!! I am thinking these could probably be made stuffing with with vegetables if the sweetner isn't added.

3 users found this review helpful