This blueberry pancake recipe remains my all-time favorite! It’s super easy to prepare, and the cinnamon and maple syrup give it just the right flavor. You’ll notice it calls for 1.5 TBS baking powder – that is not a typo! The baking powder is what makes them fluffy.
Whole Wheat Blueberry Pancakes
1.5 cups whole wheat flour
1.5 TBS baking powder (aluminum free)
1 tsp. sea salt
1 tsp. cinnamon
1.5 cup unsweetened almond milk
3 TBS maple syrup
1/2 – 1 cup blueberries (I use frozen, thaw them a bit; or use fresh)
1/2 cup chopped walnuts or pecans (optional)
Mix dry ingredients, then add wet ingredients and stir until just mixed.
Cook over medium heat in a non-stick, dry skillet. Once a few bubbles appear in the middle, flip and finish cooking.
Note: You may need to add more plant milk between batches, as the batter gets thick!
Serves 3-4.
More easy recipes are available in this Free 21-Day Meal Plan.
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Thanks for sending this blueberry recipe Cyd, I’m a real fan of pancakes in general, so I will
whipping up a batch soon.
I must confess this winter has seen some of my resolve in eating healthy stumble. This is the first
I’m operating a much more scaled down work schedule, and didn’t plan allotted off time well.
Looking eagerly for the warmer weather, more physical activity.
Thanks for all you do to keep us healthy and energized.
You’re so welcome, James! The lockdown and winter months have done a number on many of us this year. But that’s OK, now we can get back on track 🙂 Sure hope you enjoy the pancakes!