Whole Wheat Blueberry Pancakes

I LOVE, LOVE, LOVE blueberries 🙂 and this time of year in Newfoundland, you can go anywhere and pick gallons of blueberries. I even have a little secret spot all to myself! Sorry, I can’t say where! There is nothing better than fresh Newfoundland blueberries! Even better tasting fresh off the bush and still warm from the sun.

Blueberries are also a superfood. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. They are naturally free of sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally. The iron, phosphorous, calcium, magnesium, manganese, zinc and Vitamin K in blueberries all contribute to building and maintaining bone structure and strength.

So naturally, on a cloudy Sunday morning, when hubby asks if there is any pancake mix, I start on a batch of fresh blueberry pancakes. Cooked pancakes can also be individually frozen and popped in the toaster or microwave for busy weekday mornings.

Whole Wheat Blueberry Pancakes

1/2 cup all purpose flour

3/4 cup whole wheat flour

2 TBSP honey

2 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla

1 cup almond milk

2 eggs, beaten, or 1/3 cup egg whites

2 TBSP coconut oil, melted

Preparation

Stir together flours, baking powder, cinnamon and salt.

In separate bowl, melt coconut oil, add honey, almond milk, vanilla and eggs. Mix to combine.

Add dry ingredients to wet ingredients and stir just until combined. Lightly stir in blueberries.

Heat greased skillet to medium heat. Add 1/4 cup of batter and cook about 2 minutes per side until bubbles form on top of pancake and edges are nicely browned. I set my oven temperature to 170F to keep my pancakes warm while I cook the rest. Top with maple syrup and whip cream (optional).

Makes about 8 – 10 small pancakes (1/4 cup) or 5 large (1/2 cup)

Enjoy 🙂