I had pancakes on the brain this morning. Which quickly turned into pancakes for one after I woke up a smidgen late and found that my parents had already eaten. whoops- I think a 10:30am wake up is totally respectable for a Sunday morning. 😀
A quick google search later and here I am eating blueberry filled, delicious pancakes while writing this post. score!
I found this recipe on Healthy Food for Living, tweaked it just a bit based on what I had in my pantry and ended up with 6 holy moly this are yummy blueberry pancakes.
Notes on the Recipe:
- I used whole wheat flour instead of whole wheat pastry flour.
- If you use frozen blueberries, the batter will freeze up a bit. You’ll end up with fatter more blueberry filled pancakes but just make sure they cook all the way through. You might have to finish them in the oven. Plus, who doesn’t love a purple streaked pancake. yum!
- I used 1% milk instead of the buttermilk it called for. Use what you have on hand but know that the batter will be thinner/thicker depending on the type. For a thicker pancake, use buttermilk, for thinner, use skim. The frozen blueberries thickens up the batter as well so my 1% worked out just fine.
- I loved her idea of mixing the blueberries into the batter instead of plopping them on top. It meant for more blueberries coated with batter.
- I found that it made 6 pancakes- 3 for me, and 3 for someone else or to save for later.
Healthy Blueberry Pancakes for One
1/2 cup whole wheat flour or whole wheat pastry flour (you can substitute all-purpose too)
1 1/2 tsp granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
tiny pinch of salt
1/2 cup milk (low fat, 2%, 1%, buttermilk..)
1 egg white
1 cup fresh or frozen blueberries
In a small mixing bowl, whisk together the dry ingredients. In a separate bowl combine the milk and egg white. Add to dry ingredients and mix.
Gently fold fresh or frozen blueberries into the batter. Let rest while the pan heats up.
Heat a large nonstick pan or griddle. Coat with cooking spray.
Drop large scoops of batter onto the hot pan, flipping when bubbles come to the surface.
Serve with maple syrup.