Healthy Whole Wheat Blueberry Pancakes
These beautifully browned blueberry pancakes are perfect for breakfast. They are light and fluffy, and just happen to be good for you.
The healthiest cake that I make is The Pancake. My relentless sweet tooth does not permit me to eat healthy desserts that compromise flavor. Avocado brownies? Been there, done that, never again, thankyouverymuch. While pancakes aren’t necessarily a dessert, they meet the criteria of my obstinate sweet tooth. Cinnamon: Good. Blueberries: Good. Sweetness: Good. Texture: Good. Overall: Gooooood.
I only make healthy pancakes, because they taste just as good as full-fat ones. I’ve made oatmeal pancakes, dark chocolate, raspberry banana pancakes, and I actually posted a version of blueberry pancakes ages ago- blueberry banana pancakes, which is good too, but I feel like these are a new and improved version.
Pancakes, especially these ones, are very easy to monkey around with. To add that hint of sweetness, you can replace the honey with sugar, agave nectar or maple syrup. You can also use any sort of oil you have on hand, I went with a coconut oil because I’ve heard it’s good for you- there was no coconut taste whatsoever. Instead of whole wheat flour, you can use all-purpose, bread, I feel like oat flour would be good in here to0, provided you are gluten intolerant etc. Moreover, you can substitute any sort of add-in in place of the blueberries, such as raspberries, chocolate chips or strawberries.
In terms of the other additions: Greek yogurt adds a delightful richness to the pancakes- it makes them fluffy. But you can use any sort of yoghurt you want. The milk thins the batter out a bit. However, buttermilk could be used in place of the yoghurt and milk. Cinnamon- warm, delicious flavor. No reason not to add it, except in case of allergies.
Finally, I always place my pan on the stove immediately when I start preparing the batter. If your pan is already hot, the first couple pancakes won’t end up gummy and ugly-looking. They’ll be beautifully browned. This recipe makes 7-8 pancakes, which should be enough for two people, but the amounts can easily be doubled to suit a crowd.
- 1 tbsp oil
- 1 tbsp honey
- 1/4 cup yoghurt
- 1/4 cup milk
- 1 egg
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch salt
- 1/4 tsp ground cinnamon
- 2/3 cup whole wheat flour
- 1/2-3/4 cup fresh blueberries
- Place a non-stick pan on medium heat and grease slightly with oil.
- In a bowl, stir together the honey and oil. If you’re using natural honey and a oil that is solid at room temperature, place the ingredients in the microwave for a couple seconds until melted.
- Add the yogurt, egg and milk and mix till smooth.
- Stir in the baking powder, soda and salt, followed by the whole wheat flour, but just until combined as over-mixing the flour will result in a tough, slightly chewy pancake as opposed to light and fluffy.
- Finally, fold in the blueberries.
- Pour 1/4 cup spoonfuls of pancake batter, spreading out as necessary, onto the preheated pan. Make sure that they are a good couple of inches apart.
- Cook for 1-2 minutes on each side or until you see bubbles pop up on the surface.
- Stack them up and serve with more blueberries, butter and/or maple syrup/honey.
* If you wish to use any of these photos, please only do so if you have permission from me.