Zutaten für Whole Wheat Blueberry Cinnamon Pancakes
- 1 ½ cups whole wheat flour
- Whole Wheat Flour
- 1 ¾ cups milk (any kind)
- 1 large egg
- 1 tablespoon ground cinnamon
- Canned Blueberries
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Zubereitung von Whole Wheat Blueberry Cinnamon Pancakes
- In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ¾ cups milk (any kind), 1 large egg, 2 tablespoons melted unsalted butter, and 1 tablespoon ground cinnamon.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings such as maple syrup, butter, whipped cream, or a sprinkle of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
109g
Fat
20g
Carbs
22g
