Healthy Whole Wheat Blueberry Pancakes

These beautifully browned blueberry pancakes are perfect for breakfast. They are light and fluffy, and just happen to be good for you.

The healthiest cake that I make is The Pancake. My relentless sweet tooth does not permit me to eat healthy desserts that compromise flavor. Avocado brownies? Been there, done that, never again; thankyouverymuch. While pancakes aren’t necessarily a dessert, they meet the criteria of my obstinate sweet tooth. Cinnamon: Good. Blueberries: Good. Sweetness: Good. Texture: Good. Overall: Gooooood.

Pancakes, especially these ones, are very easy to monkey around with. To add that hint of sweetness, you can replace the honey with sugar, agave nectar, or maple syrup. You can also use any sort of oil you have on hand, I went with coconut oil because I’ve heard it’s good for you- there was no coconut taste whatsoever. Instead of whole wheat flour, you can use all-purpose, bread, I feel like oat flour would be good in here to0, provided you are gluten intolerant etc. Moreover, you can substitute any sort of add-in in place of the blueberries, such as raspberries, chocolate chips, or strawberries.

In terms of the other additions: Greek yogurt adds a delightful richness to the pancakes- it makes them fluffy. But you can use any sort of yogurt you want. The milk thins the batter out a bit. However, buttermilk could be used in place of the yogurt and milk. Cinnamon- warm, delicious flavor. No reason not to add it, except in case of allergies.

Finally, I always place my pan on the stove immediately when I start preparing the batter. If your pan is already hot, the first couple of pancakes won’t end up gummy and ugly-looking. They’ll be beautifully browned. This recipe makes 7-8 pancakes, which should be enough for two people, but the amounts can easily be doubled to suit a crowd.

So if you’re looking for a healthy pancakes recipe, a whole wheat pancakes recipe, or simply a way to use up those blueberries, this is it! Time to make some healthy whole wheat blueberry pancakes – yum!

Healthy Whole Wheat Blueberry Pancakes

These beautifully browned blueberry pancakes are perfect for breakfast. They are light and fluffy, and just happen to be good for you.

Yield: 8 pancakes

Prep: 10 minutes minutes

Cook: 5 minutes minutes

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Ingredients

• 1 tbsp oil
• 1 tbsp honey
• ¼ cup yoghurt
• ¼ cup milk
• 1 egg
• 1 tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ¼ tsp ground cinnamon
• ⅔ cup whole wheat flour
• ½-¾ cup fresh blueberries

Instructions

• Place a non-stick pan on medium heat and grease slightly with oil.
• In a bowl, stir together the honey and oil. If you’re using natural honey and a oil that is solid at room temperature, place the ingredients in the microwave for a couple seconds until melted.
• Add the yogurt, egg and milk and mix till smooth.
• Stir in the baking powder, soda and salt, followed by the whole wheat flour, but just until combined as over-mixing the flour will result in a tough, slightly chewy pancake as opposed to light and fluffy.
• Finally, fold in the blueberries.
• Pour ¼ cup spoonfuls of pancake batter, spreading out as necessary, onto the preheated pan. Make sure that they are a good couple of inches apart.
• Cook for 1-2 minutes on each side or until you see bubbles pop up on the surface.
• Stack them up and serve with more blueberries, butter and/or maple syrup/honey.

Course: Breakfast

Cuisine: American

Keyword: Berries, Breakfast, Eggs, Pancakes

Looking for more pancake recipes?

• Whole wheat pumpkin pancakes
• Fluffy oatmeal pancakes
• Dark chocolate, raspberry and banana whole wheat pancakes

* If you wish to use any of these photos, please only do so if you have permission from me.