How To Make Whole Wheat Blueberry Pancakes
Whip up a filling plate of these blueberry pancakes, made healthier with whole wheat flour, richer with yogurt, all dotted with tart blueberries!
- 2cupswhole wheat flour,or white whole wheat flour, spoon and leveled
- 2tspbaking powder
- ½tspbaking soda
- ¾tspground cinnamon
- 1cupplain greek yogurt
- ¼cuppure maple syrup
- 2large eggs
- 1tsppure vanilla extract
- 3tbspcoconut oil,melted, or vegetable oil, or butter
- 1¾cupsblueberries,frozen or fresh
If using coconut oil, microwave it until melted. Set aside to slightly cool.
In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil.
Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter will be thick and a few lumps may remain. Very gently fold in the blueberries using a rubber spatula or wooden spoon.
Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray. Once hot, drop about ¼ cup of batter on the griddle.
Cook until the edges look dry and bubbles begin to form on the sides for about 1 minute. Flip and cook on the other side until cooked through for about 2 more minutes.
Coat the griddle or skillet again with cooking spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
Serve pancakes immediately with toppings of choice, and enjoy!
- Calories: 176.77kcal
- Fat: 6.87g
- Saturated Fat: 4.56g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.78g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 24.35g
- Fiber: 2.75g
- Sugar: 8.35g
- Protein: 6.41g
- Cholesterol: 36.73mg
- Sodium: 245.26mg
- Calcium: 122.36mg
- Potassium: 149.46mg
- Iron: 1.04mg
- Vitamin A: 25.70µg
- Vitamin C: 2.10mg
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