Whole Wheat Blueberry Pancakes

A luscious and fluffy pancake recipe

Warm blueberries give a burst of flavour in these whole wheat pancakes that make a healthy and delicious breakfast treat. Freeze pancakes in stacks of three for breakfast later in the week.

Serves: 4


2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 cup unsweetened almond milk, soy milk or rice milk
½ cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1 ¼ cup fresh or frozen blueberries


In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate medium bowl, whisk together almond milk, ½ cup water, honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly mixed. Set batter aside to rest for 10 minutes (the batter will be very thick).

Oil a cast-iron griddle or large nonstick skillet with canola spray oil and heat over medium heat until hot. Stir blueberries into batter. Ladle about 1/4 cup batter onto griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through.

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