A stack of Blueberry Whole Wheat Pancakes overflowing with fresh Blueberries and syrup is a delicious way to start your morning! They can be made ahead of time and placed in the freezer to enjoy later! Makes 12 to 16 depending upon the size.
Course: Breakfast, Pancakes
Keyword: Blueberry Whole Wheat Pancakes
Large mixing bowl
3 1/2cupsWhole Wheat Flour
In a colander Rinse and dry the fresh blueberries.
In a large mixing bowl, sift the dry ingredients. in a separate bowl.
In a small bowl, whisk wet ingredients.
Add wet ingredients to the dry ingredients and mix.
Prepare the griddle with a non-stick spray and pre-heat on medium heat. Make sure the grill is hot. If a drop of water or pancake batter sizzles the grill is ready.
Pour batter (1/4 to 1/3 cup) onto the griddle and add about 8 blueberries to each pancake.
Cook about 3-minutes or until the bubbles start to pop.
Then turn over and cook for about another minute.
Serve your stack of Whole Wheat Blueberry Pancakes with your favorite toppings.
Calories are approximate based upon how many pancakes you make and the toppings.The video does not contain any audio (except for the sizzle of a hot pan) or verbal instructions. It demonstrates flipping one pancake on a griddle