Amazing Light Whole Wheat Blueberry Pancakes Recipe

Ingredients for Amazing Light Whole Wheat Blueberry Pancakes

• 1 ½ cups whole wheat pastry flour (Bob's Red Mill recommended)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 1 large egg (or ¼ cup egg whites)
• Skim Milk
• Vegetable Oil
• Nonfat Yogurt
• 1 cup fresh or frozen blueberries

How to Make Amazing Light Whole Wheat Blueberry Pancakes

1. In a large mixing bowl, sift together 1 ½ cups whole wheat pastry flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
2. In a separate bowl, whisk together 1 large egg (or ¼ cup egg whites), 1 cup milk, 2 tablespoons vegetable oil (optional), and ½ cup plain yogurt (Greek yogurt recommended).
3. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Fold in 1 cup fresh or frozen blueberries.
5. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour ¼ cup of batter onto the hot surface for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface and the edges look set.
7. Serve immediately with your favorite toppings, such as warm maple syrup, fresh fruit, or a dollop of whipped cream.