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  • 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


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.

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