Healthy Blueberry Whole Wheat Pancakes

You’ve got whole wheat. You’ve got blueberries. You’ve got a delicious tasting pancake. What more can you ask for first thing in the morning? Perhaps a pancake so easy a child could whip it up? Done. This pancake has it all. And I can’t think of a better way to use some of those blueberries we just picked.

Ingredients

2 cups whole wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
2 cups buttermilk {How to Make Buttermilk}
2 large eggs
1/2 cup butter or margarine, melted
12 oz blueberries

Directions

In a small mixing bowl, combine all dry ingredients, stir and set aside.

In a separate bowl, whisk together eggs and buttermilk. Fold flour mixture into egg mixture and stir just until combined. Add melted butter and fold in blueberries.

Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray or butter {everything is better with butter}. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with maple syrup, butter and a few blueberries on top for a garnish.

Dig in!