Whole Wheat Blueberry Pancakes
|Whole Wheat Blueberry Pancakes||
- 2 cups wheat flour
- cups natural sugar
- 2 ½ teaspoons baking powder
- teaspoon baking soda
- teaspoon salt
- 2 cups low-fat buttermilk
- 2 whole eggs
- cup low-fat margarine, melted
- 2 packages (6 ounces each) Driscoll’s Blueberries
- Mix first five ingredients in a bowl until well combined. Set aside.
- In a separate bowl, whisk together buttermilk with eggs.
- Using a wooden spoon, stir wet mixture into dry ingredients just until combined.
- Add melted butter, then blueberries, and stir gently.
- Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, your pan is ready.
- Pour ¼ cup of the batter onto the skillet.
- Cook for 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook for one more minute, or until lightly golden.
- Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven. Repeat procedure with remaining batter.
- Drizzle pancakes with 5 tablespoons of warm, 100% Maple syrup. Garnish with additional blueberries as desired.
Substituting the Maple syrup with Agave Nectar will significantly reduce the calories from sugar. And though agave doesn’t taste better than Maple it does taste better than commercial pancake syrups.