Whole Wheat Blueberry Pancakes with fresh blueberries and no added refined sugar, served with scrambled eggs and fresh fruit.
Servings : 6
Ingredients
Whole Wheat Blueberry Pancakes
- 2 cups 100% whole wheat pastry flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 tsp honey
- 2 tsp vanilla extract
- 2 each egg
- 2 cups Blueberries
- unsalted butter for topping, if desired
- pure maple syrup for topping, if desired
Canteloupe
- cantaloupe
Scrambled Eggs
- 6 each egg
- salt to taste
- pepper to taste
- hot sauce to taste
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Instructions
Whole Wheat Blueberry Pancakes
- Heat frying pan or griddle over med-high heat. Spray with cooking spray. Mix all dry ingredients in a medium bowl. Add wet ingredients, except blueberries, and stir just until moistened.
- Cook by scant 1/3 cups full in hot pan. Cook 2 minutes or until bubbles slow. Flip and cook 30 more seconds. Repeat until all batter is used.
Cantaloupe
- Slice cantaloupe in half. Scoop out seeds. Serve in wedges or chunks.
Scrambled Eggs
- Heat skillet over medium heat. Spray with cooking spray or add 1 t. unsalted butter. Add eggs to a small bowl. Beat with a whisk or a fork until foamy. Add eggs to hot skillet. Cook 4-5 minutes, while stirring frequently, until eggs are cooked. Serve with salt, pepper, and hot sauce, if desired. 6 servings
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Comments (4)
These pancakes look good. Will have to try. Probably would have enough left to freeze for a few more quick breakfasts.
Made these this morning… very good! Had about a dozen left over to freeze for a quick work week breakfast
Can’t find pastry flour where I shop. Can I use all purpose whole grain flour instead?
Hi Tiffany,
You most certainly can use regular whole grain flour. The finer grind of pastry flour is a bit smoother but it doesn’t make much difference.