I don’t often get my Saturday mornings off, but when I do, I am in charge of breakfast. And when it comes to breakfast, there is something to be said about a warm, fluffy stack of pancakes. The thing about pancakes though is that they are not typically the most energizing of foods. They are more of a “eat on a day you know you have nothing solid planned and therefore don’t need any motivation all day” kind of food. They just don’t have the reputation of being much of fuel. They are a comfort food for sure. But pancakes are too good to live without!
When I get a Saturday off, I want to take full advantage of the entire day. AND I want pancakes. There is a way to have both. The first thing to do is to get rid of the overly processed “Just Add Water” concoctions that you can find in the grocery store. The second is to sneak in some foods that will add fuel to these tasty cakes such as flax, fresh fruit, oats, etc. I love these Banana Oat Pancakes for a quick and healthy option. They are friendly to the gluten intolerant as well. For this recipe, however, I went with whole wheat flour so if gluten is not a go for you, I will try to find some other recommendations.
These Whole Wheat Blueberry Flax Pancakes include all real food ingredients and still offer the warmth of a comfort food. I used whole wheat pastry flour in this recipe. The difference between that and regular whole wheat flour is that a lighter, softer wheat berry is used. There is a little less protein in whole wheat pastry flour but still but still a good source of fiber and whole grains. The addition of flax gives the recipe a boost in nutrition with healthy fats, fiber and even antioxidants. Blueberries are not quite in season yet so I used some frozen blueberries this time. I cannot wait to use fresh berries!
- 1 c whole wheat pastry flour
- 1/2 cup ground flax
- 1 egg or flax egg
- 1/2 -1 T cinnamon
- 1/8 tsp sea salt
- 1 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 cup plus 1 T milk of choice
- 3/4 cup blueberries
- 1/2 T coconut oil melted
Combine all the dry ingredients in a mixing bowl and stir.
Whisk together all of the wet ingredients.
Gently fold in blueberries.
Pour the wet ingredients into the dry and stir. Try not to overstir when it comes to pancakes or they will be flat. Lumps in the batter is still okay.
Cook on a griddle over a medium heat until edges bubble and flip. Cook to desired golden brown.
Serve warm with extra berries on top and real maple syrup.