Blueberry Whole Wheat Pancakes

When it comes to these Blueberry Whole Wheat Pancakes, they are certainly a real treat in the mornings. Fluffy, thick, soft, whole-grain, and healthy, these pancakes are packed with a full punch indeed. All I can say is—-they are really really good.

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Usually, I am a waffle lover! I’m not sure if it’s because of the waffle’s ridges or the fact that the syrup gets easily trapped in between each waffle square (which means more syrup to enjoy!), however, pancakes have been my second love. Whenever I do make pancakes, I definitely enjoy them, especially these pancakes. I love blueberry, so this was a very enjoyable recipe for me. The even better thing is that my little guy LOVED these pancakes too and I was ecstatic. He usually eats his frozen waffles (or french toast), which are organic and from Earth’s Best, however, when I make homemade breakfast, I always love that he loves it. Haha.

Plus, these waffles are packed with whole-grains and nutrients so that’s obviously a Yippee! Previously, I made these Vegan Banana Pancakes, which were really good also. But I must admit, my favorite pancakes were these Vegan Apple Cinnamon Pancakes, which were so amazing! It felt like you were eating a healthier version of a nice warm apple pie. Yum! Oh and I’ve recently purchased these granolas by Purely Elizabeth and they are so great and full of flavor! The one shown in this photo includes blueberries, quinoa, millet, and chia seeds. And I also have a few of the other flavors such as the Pumpkin seeds version and the original. They are all packed with such great nutrients and are definitely a great source of fiber as well. I’ve included a link to them below if you decide to test them out. I get mine through Amazon and also at Target:

For this recipe in particular, I chose to add greek yogurt, which added a nice creaminess and fluff to the pancakes. Yes, greek yogurt Ya’ll! In addition, I added oatmeal which has great fiber and makes as a great “filler” in your meals. Hand in hand, each ingredient added a nice touch to this recipe.

To start, you add the whole wheat flour, oats, sea salt, baking powder, and cinnamon together in a large bowl and mix until combined. Set aside. Next, in a separate medium bowl, whisk together the egg and coconut milk and then whisk in the brown sugar and greek yogurt until no lumps are visible. Add the vanilla extract and mix until combined.

Make a little well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently until just combined. **DO NOT OVERMIX** Add 12 cup of blueberries (See notes for frozen instructions) and gently mix until well combined.

Heat a skillet over medium heat and coat generously with butter. Now, once hot, drop about 1/4 cup of batter into the skillet and cook until the edges begin to harden and bubbles begin to form on the center, about 1 minute. Flip and cook on the opposite side until cooked through fully, about 2 more minutes or so. Repeat until all batter is used.

Once all pancakes are cooked, serve immediately. Garnish with remaining blueberries, granola, maple syrup, etc. Bon Appetite!

5 from 1 vote

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Blueberry Whole Wheat Pancakes

Course: Breakfast

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 1 cup whole wheat flour (I used the Bob's Red Mill brand per usual)
• 1/2 cup rolled oats
• 1 cup blueberries, fresh or frozen (See notes for frozen)
• 1/4 tsp sea salt
• 2 tsps baking powder
• 1 tsp ground cinnamon
• 1 large egg
• 1 cup coconut milk (You can also use your fave non-dairy milk)
• 2 Tbsps brown sugar
• 1/4 cup greek yogurt (I used Chobani)
• 1 tsp vanilla extract

Instructions:

1. First, add the whole wheat flour, oats, sea salt, baking powder, and cinnamon together in a large bowl and mix until combined. Set aside. Next, in a separate medium bowl, whisk together the egg and coconut milk and then whisk in the brown sugar and greek yogurt until no lumps are visible. Add the vanilla extract and mix until combined.

2. Make a little well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently until just combined. **DO NOT OVERMIX** Add 12 cup of blueberries (See notes for frozen instructions) and gently mix until well combined.

3. Heat a skillet over medium heat and coat generously with butter. Now, once hot, drop about 1/4 cup of batter into the skillet and cook until the edges begin to harden and bubbles begin to form on the center, about 1 minute. Flip and cook on the opposite side until cooked through fully, about 2 more minutes or so. Repeat until all batter is used.

4. Once all pancakes are cooked, serve immediately. Garnish with remaining blueberries, granola, maple syrup, etc. Bon Appetite!

FYI:

**If using frozen blueberries, be sure to coat them in a separate bowl with 2-3 Tbsps of flour before adding them to batter. This prevents pancakes from retaining too much water once blueberries are thawed through cooking**

Blueberry Whole Wheat Pancakes.