These luscious whole grain pancakes are bursting with fruit and cook up fluffy with a mix of whole grain goodness. Easy-to-make and foolproof, they’ll warm up any morning. Bananas work well too if that’s what’s in your pantry, or even without fruit the’re delicious. Warm maple syrup puts the crowning glory on these perfect pancakes! Check out my pancake cooking tips at the end of the recipe.
Love blueberries? Try these Lemon Blueberry Muffins
Fluffy Whole Grain Blueberry Pancakes
Prep
Cook
Total
Yield 8 5" pancakes
So easy and quick to make, these pancakes are great on their own or loaded with berries.
Ingredients
- 1/2 cup spelt or whole wheat flour
- 1/2 cup all purpose flour
- 1 tablespoon organic cane sugar
- 1 cup plant milk (unsweetened and unflavored)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 tablespoon melted vegan butter plus more as desired for serving
- 1 cup organic blueberries
- 1/2 teaspoon fine sea salt
- Optional: berries, sliced bananas, maple syrup for topping
Instructions
In a medium size bowl, stir together the plant milk, vanilla, melted vegan butter, and apple cider vinegar. Set aside for at least 5 minutes. The mixture will thicken quite a bit.
In a large bowl, mix together the flour, baking soda, salt, sugar, and baking powder. Add the liquid ingredients and stir just until no dry ingredients remain.
Heat a non-stick griddle to 325 degrees. Don't add any fat to the pan. Use a large spoon to scoop out about 1/3 cup of batter for each pancake onto the griddle. The batter will be thick. Place any desired fruit on the pancakes. Cook until the edges look golden and bubbles appear on the surface of each pancake. Flip the pancakes and cook for another 30 seconds. Serve hot with maple syrup, vegan butter (if desired) and additional fruit.
Notes
For years I used fat in a pan to cook pancakes; this lead to the pan heating up too much, then I had to lower the heat before the next batch, the pan would then be not hot enough and the whole thing (which should have been simple!) was never quite right or easy. I heard a famous chef whose name escapes me talking about how he makes perfect pancakes for his family. He uses anon-stick electric griddle that is used ONLY for pancakes and wipes it clean after each use. No soap or water ever touches it, maybe only a damp paper towel if necessary. So I bought an electric griddle (only about 40 bucks!) and ever since my pancakes are perfect EVERY TIME!
If you want a thinner pancake, use half whole wheat and half white flour. If you have small amounts of other types of flour you would like to use up, you can substitute a tablespoon or two of them for the equal amount of whole wheat flour. Almond, buckwheat, spelt and oat flour are fine to mix in.
Courses breakfast/brunch
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