These melt-in-your-mouth pancakes have a healthy twist, as they are made with whole wheat flour and use a homemade syrup with fresh blueberries.
1 c whole wheat flour
2 t baking powder
1 t baking soda
⅔ c milk + 1 T vinegar (heat in microwave for 10 seconds)
1 c blueberries (fresh or frozen) – add more if you like
½ c sugar-free maple syrup, or syrup of your choice
2 c blueberries
No nutrition information available
Stir together all dry ingredients. Add in heated milk+vinegar (this speeds the reaction, which turns it into “buttermilk”) and beaten egg. Stir together until just blended, but still slightly lumpy. If you watch closely, you can see the batter bubbling from leavening ingredients! This is fun for kids to watch. Finally add in the blueberries, making sure to not stir too much, or your pancakes will turn blue!
Turn on your griddle to 300F. Use a ¼ measuring cup to scoop out the pancakes onto the griddle.
While these are cooking, put the syrup and blueberries in a small pot on the stove. Allow to cook for 8-10 minutes or until blueberries are soft, and juices have come out.
Once pancakes are done, drizzle with hot blueberry syrup.