Heart Healthy Pancakes are on the menu in honor of National Pancake Day.
My heart healthy pancakes are Blueberry Whole Wheat Pancakes.
When I was looking for a recipe I realized that I would need to use whole wheat flour. Since grampy has been on a strict no white flour/starch diet the whole wheat flour would be better.
I found a recipe for Homemade Whole Wheat Pancakes on phillyburbs.com. It was a basic recipe but I made a couple of changes to fit in with my pantry ingredients.
This recipe calls for milk and vinegar – I figured the ‘sour’ milk took the place of buttermilk which I had in the fridge so I used the buttermilk and eliminated the milk and vinegar. It worked, the pancakes were tender and light. I also try not to use white sugar so I added agave nectar in place of the sugar.
Blueberry Whole Wheat Pancakes
(adapted from Homemade Whole Wheat Pancakes on phillyburbs.com)
- 1 cup milk (low fat)* (see below)
- 2 1/2 TBLS white vinegar* (see below)
- * 1 cup Buttermilk (which I used in place of the low fat milk & white vinegar)
- 3 TBLS. sugar (I used 3 TBLS. agave nectar**)
- 1 1/2 cups whole wheat flour
- 1/2 tsp. vanilla
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- pinch of salt
- 1-2 cups of blueberries
- 1/4 cup chopped walnuts (optional)
- plain Greek yogurt for topping(optional)
- In a medium mixing bowl if using the milk/vinegar combo combine the milk with the white vinegar and set aside for 5 minutes to “sour”. Otherwise add the buttermilk to a medium mixing bowl. Then add the egg and vanilla and whisk to combine. I then added the 3 TBLS. of agave nectar and mixed it well.
- In a separate large bowl combine the flour, baking soda, baking powder and salt.
- Whisk the wet ingredients into the flour mixture until smooth. The batter should be the consistency of regular pancake batter, but not soupy as the original recipe states. If the batter is too thick add additional milk. Whole wheat flour needs more moisture.
- Heat a griddle pan or large skillet and spray with non-stick cooking spray.
- Pour a ¼ cup of batter on pan, when bubbles begin to form add blueberries. When batter is fully bubbled and ready to turn, flip over and cook until lightly browned.
- Serve with fresh berries, chopped nuts, syrup or honey, and/or powdered sugar and a dollop of yogurt.
If you like pancakes you might enjoy this recipe from Kristin at DizzyBusyandHungry.com for Lemon Yogurt Pancakes
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