Healthy blueberry pancakes
Who doesn't love blueberry pancakes?
Who doesn’t love blueberry pancakes? This delicious recipe gives you the option to swap out certain ingredients to your liking. Try different whole grains, add extra fiber or healthy omega-3 fats.
- 1 1/2 cups white whole-wheat flour
- 2 TSP baking powder
- 1/4 TSP baking soda
- 1/4 TSP salt
- 1 large egg
- 1 1/2 cups buttermilk
- 2 TBSP canola oil
- 1 TBSP sugar
- 2 TSP orange zest
- 1 TSP vanilla extract
- 1 cup fresh (or frozen) blueberries
- Whisk flour, baking powder, baking soda and salt in a large bowl.
- Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl.
- Make a well in the center of the dry ingredients. Add the wet ingredients and whisk until combined. Stir in blueberries. Don’t overmix—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10–15 minutes.
- Coat a large non-stick skillet or griddle with cooking spray; heat over medium heat.
- Measure out pancakes using about 1/4 cup batter per pancake and pour onto the skillet or griddle.
- Cook until the edges are dry and you see bubbles on the surface, 2–4 minutes. Flip and cook until golden brown on the other side, 2–4 minutes more.
- Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
- Try different whole grains by replacing up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour.
- Add extra fiber and healthy omega-3 fats by adding up to 3 TBSP of ground flaxseed or chia seeds.
- In a rush? Mix the dry ingredients ahead of time. Finish the batter when you’re ready to cook the pancakes.