It was Sunday night and we had nothing to eat. Well, technically, we had nothing prepared to eat. So, I went to a time-honored stand-by: brinner (aka- breakfast for dinner). We had some beautiful blueberries in the fridge, so the menu quickly became blueberry pancakes, scrambled eggs and coconut/banana yogurt.Overall, we all thought the pancakes were good. I will say, however, that the recipe required some modifications. The batter was THICK. As in, too thick to pour. The texture and the taste were good, though not exactly the same as their buttermilk counterparts. Overall, I think that we can put this recipe in our arsenal to have again.
Whole Wheat Blueberry Pancakes
Ingredients
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk, plus more if necessary (I ended up using almost three cups)
- 1/2 teaspoon salt
- 1 tablespoon artificial sweetener (I used 1.5 tablespoons of brown sugar)
- 1/2 cup blueberries
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 (I did not add blueberries at this time), and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray (I used a cast iron skillet with 1 tablespoon of butter). Pour approximately 1/4 cup of the batter into the pan for each pancake. Drop a few blueberries into each pancake after placing the batter in the pan. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
