Whole Wheat Blueberry Pancakes

Whole wheat pastry flour is seasoned with cinnamon, vanilla extract and sugar before being cooked on the stove. These whole wheat pancakes are punctuated with sweet tart blueberries, but try these flexible flapjacks with any of your favorite fruit baked in.

This recipe comes to us from Sadie of Sweet Smart Vegan.

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Serves 2

  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2/3 cup nonfat milk
  • or
  • 2/3 cup nondairy milk alternative
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • a little nonstick cooking spray, for preparing the skillet

Place the pastry flour, baking powder, cinnamon and sugar together in a large bowl. Mix until combined.

Place the milk and vanilla together in a separate medium bowl. Add the milk mixture to the flour mixture, stirring until just combined. Fold in the blueberries.

Prepare a skillet with a light layer of nonstick cooking spray. Place the skillet over medium heat and add about 1/4 of batter per pancake. Cook 2-3 minutes, or until bubbles begin to form. Flip, cook 1 minute more and set aside on a plate. Repeat until you are out of batter, divide into 2 servings and enjoy!

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Nutrition Information

Whole Wheat Blueberry Pancakes

Servings per Recipe: 2

Amount per Serving

Calories:  380.7

Calories from Fat:  16

Total Fat:  1.8g

Saturated Fat:  .3g

Cholesterol:  1.6g

Sodium:  399.8mg

Potassium:  408.9mg

Carbohydrates:  84.8g

Dietary Fiber:  8.5g

Protein:  11.2g

Sugars:  37g

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