• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Blueberry Whole Wheat Pancakes

  • Recipe Submitted by on

Category: Eggs, Cakes, Pancakes & Waffles

 Ingredients List

  • 2 cups whole wheat flour
  • 1/4 cup natural sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups low-fat buttermilk
  • 2 large eggs
  • 1/2 cup low-fat margarine - melted
  • 2 packages (6 ounces each) Driscoll's blueberries

 Directions

Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.

Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.

Heat a non-stick griddle or pan over medium heat. Let a few s of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.

Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.

Turn pancakes over, cook 1 minute or until lightly golden.

Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven.

Repeat with remaining batter.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?