How to Make Healthy Whole Wheat Blueberry Pancakes from Scratch

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and offers a different texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup adds flavor while sugar is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Combine 3 cups of whole wheat pastry flour, 2.5 teaspoons of baking powder, and 1 teaspoon of salt in a bowl and whisk together.

Mix in the frozen blueberries and set aside.

Melt the butter and set aside.

In a stand mixer or large bowl, beat the eggs until smooth, then add the milk and combine.

Slowly add the melted butter to the milk mixture.

Add the flour mixture to the liquid and stir just until combined; do not overmix.

Let the mixture set at room temperature for up to 30 minutes.

Heat the griddle to 450 degrees Fahrenheit and spray with cooking spray.

Ladle pancake batter onto the griddle and cook until the sides are set and bubbles form on the surface.

Flip and cook for about 30 seconds more or until golden brown before removing.

Repeat with the remaining batter.

Serve with butter and pure maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens