Blueberry Vanilla Pancakes
Yields: 4 to 6 servings
  • 1½ cups whole wheat pastry flour (or all purpose flour)
  • 1 tablespoon baking powder
  • 1 tablespoon packed brown sugar (or coconut sugar)
  • 1 cup milk (I use Vanilla Silk Soymilk)
  • 1 egg
  • 1 tablespoon oil (I use canola)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries (if from frozen, thawed and rinsed)
  1. In a large bowl, whisk flour, baking powder and sugar.
  2. In a medium bowl (or in a liquid measuring cup) whisk milk, egg, oil and vanilla.
  3. Add milk mixture to flour mixture, folding until combined. Stir in blueberries. Let sit for 15 minutes.
  4. Preheat nonstick skillet to medium heat [I heat my electric skillet to 325F degrees). Spray with cooking spray or rub with oil, if needed.
  5. Spoon batter onto skillet by the ΒΌ cupful (adjust to desired size) Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until set.
Recipe by My Site at