I make these pancakes with whole wheat flour, mostly because for some reason, in this dish you really can't tell that they are whole wheat, so why not? There are 8 ingredients. Mix together the dry ones first:
1 cup whole wheat flour
1 Tbsp. sugar
2 tsp. baking powder
pinch of salt
Once these are blended up, add the wet ingredients:
1 cup soymilk (vanilla, original or unsweetened, I've done them all)
2 Tbsp. canola oil
Mix well to combine then stir in 1/2 cup fresh or frozen blueberries. Cook pancakes in a medium-hot griddle sprayed with nonstick spray. I like to sprinkle each side with a bit of cinnamon for extra flavor.
This recipe is fairly small and makes about 6 large or 8 small pancakes (perfect for two very hungry people). The baking powder allows them to rise very nicely and creates a thick, fluffy pancake. The sweet and tangy flavor of the blueberries gives the pancakes a sweet, rich flavor with only 1 Tbsp. of added sugar. Even I, a self-proclaimed condiment addict, don't have to use that much syrup on these pancakes. The flavors stand on their own and the moisture of the blueberries goes a long way.
So the next time you want an extra special breakfast, or a leisurely brunch, or the perfect item to whip up in no time for house guests, try these blueberry pancakes. I promise you won't be disappointed.
P.S. I feel that I say this quite often, but this is another recipe J and I like to take camping. In fact, I don't think we have ever had a camping trip that did not include these pancakes. I mix up the dry ingredients in a ziplock and pack the oil and soymilk in little plastic jars. In that case, we use dried blueberries rather than fresh and they work quite well. Nothing like a hot breakfast after a night of sleeping in a tent!