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Whole Wheat Blueberry Pancakes  

Earthy pancakes with blueberries and cinnamon. A perfect weekend breakfast!

Cal: 419 Fat: 17g Carbs: 56g Protein: 15g Fiber: 9g
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Original recipe serves 2

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 1 cup whole wheat flour
  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter ; melted
  • 1/2 teaspoon cinnamon
  • 1/2 cup blueberries ; rinsed
  • 1 egg(s)
  • 1/2 teaspoon vanilla extract
  • In My Kitchen


  • You will also need: whisk

    Directions

    1. Combine milk and vinegar in a small bowl and let it sit for a few minutes. This will sour the milk.
    2. Meanwhile, combine flour, baking powder, baking soda and cinnamon in a large bowl.
    3. Add the melted butter, vanilla and egg to the soured milk and whisk to combine.
    4. Add the milk mixture to the dry ingredients and whisk to combine until no lumps remain.
    5. Fold in the blueberries.
    6. Heat a large non-stick skillet over medium high heat.
    7. Pour batter into the skillet, about 1/4 cup (or more is fine) for each pancake.
    8. Cook about 5 minutes per side or until golden, working in batches as necessary.

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    Leslie on 2016-03-26

    Always love your stuff!