This whole-wheat blueberry pancake is a huge winner. Read on to find out how to make yours to delicious healthy perfection.
You will need: whole-wheat flour, baking powder, baking soda, salt, cinnamon, Greek yoghurt, milk, maple syrup, eggs, vanilla extract, coconut oil and two cups of frozen or fresh blueberries.
Making the swap from all-purpose flour to whole wheat flour sounds pretty easy, doesn’t it? Just a simple, equal replacement. Well, it’s not always that simple. More often than not, your whole wheat baked good will taste a little heavy. Dense. Tough. Not at all the fluffy, rich, soft recipe you were expecting. You can combat this with by adding baking soda and leavener.
- If using coconut oil (or butter), microwave it until melted. Set aside to slightly cool. You absolutely do not want it piping hot.
- 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 is thick and a few lumps may remain. Very very gently, fold in the blueberries using a rubber spatula or wooden spoon. Especially if you are using frozen blueberries, you want to use a light hand when mixing because they will bleed some juices and therefore, some color.
- Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve pancakes immediately with toppings of your choice.
The result is light, fluffy, moist blueberry deliciousness. Enjoy!