When there is a will, there is a way, and we are willing to have pancakes all. the. time.
Pancakes are a comfort food favorite, so we created a nourishing recipe the whole family will enjoy. These pancakes are made with 100% whole grains and contain more fiber and protein than the traditional recipe. Be inspired to freestyle with other fruits, try the same batter in a waffle maker, and/or freeze the leftovers for a quick weekday breakfast. So many possibilities!
This recipe was adapted from Laura’s “Fluffy & Healthy Whole Wheat Pancakes” recipe on joyfoodsunshine.com. I wanted to make something delicious for our family breakfast, but didn’t want to leave the house. I substituted several ingredients for things I had on hand and this is the wonderful result!
As per my dietitian instinct, I chose almond milk instead of 2% milk to help decrease saturated fat content.
Current dietary guidelines recommend that adults drink low-fat (1%) or nonfat (0%, skim) dairy milk. Either of these milks would be an appropriate alternative.
Using dairy milk or soy milk will help increase protein content of your pancakes.
I decided to use 100% whole wheat flour rather than a whole wheat/all purpose blend because… why not! Whole grains contain more fiber, unsaturated fatty acids, and b vitamins than refined grains.
The current dietary guidelines recommend that at least half of the grains you eat should be from whole grains. I wanted to see if using 100% whole wheat flour would significantly change the taste/consistency of the pancakes. I also wanted to save my refined grain allowance for dessert. 😉
While it was our special family breakfast and the stakes were high, I found this to be the perfect time to courageously remix this recipe for a couple of reasons.
- My family is the perfect audience to experiment recipes on. It is okay if my recipe fails because they have seen me fail at plenty of other things in life (ex: baton twirling when I was 6).
- My family members have no problem informing me if the recipe is terrible. Honest feedback is imperative in the recipe development process and should be collected as early as possible.
- My mother provides the most superior form of feedback, AKA “constructive criticism”. Not only will she tell me that the recipe is terrible, she will tell me exactly why. “It’s too…” “It could use more…” “I don’t like the…” In essence she is telling me the problem and fixing it for me, which leaves ZERO work for me.
In conclusion, every single member of my family loved these Whole Wheat Blueberry Pancakes. I will admit, the only piece of criticism was that the pancakes were slightly undercooked on the inside.
Let me explain. Since these pancakes are made with whole wheat flour, they are naturally going to be darker in color than traditional pancakes. Do not be afraid to let them brown – they are not burning I promise. The first time I made these on Mother’s Day I flipped them too early because I was not used to the naturally darker color of whole wheat pancakes, which made them undercooked on the inside.
I hope you enjoy this recipe as much as we do! It has truly become a weekend staple in our home. Feel free to remix as you (or your family) please! Try adding different berries, bananas, top them with Greek yogurt or nut butters to find your favorite flavor!
Did you make this recipe? Comment below! We would love to hear your feedback!
Whole Wheat Blueberry Pancakes
When there is a will there is a way, and we are willing to have pancakes all. the. time. Pancakes are a comfort food favorite, so we created a nourishing recipe the whole family will enjoy. These pancakes are made with 100% whole grains and contain more fiber and protein than the traditional recipe. Be inspired to freestyle with other fruits, try the same batter in a waffle maker, and/or freeze the leftovers for a quick weekday breakfast.
- 1 cup whole wheat flour
- 2 tbsp ground flax seed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 tbsp honey
- 3/4 cup almond milk, unsweetened
- 1/4 cup nonfat Greek yogurt, plain
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 3 tbsp apple sauce, unsweetened
- 1 cup fresh blueberries (or more!)
In a small bowl, mix together all of the dry ingredients and set aside.
In a large bowl, whisk together the almond milk and Greek yogurt until smooth.
Add vanilla and egg and whisk until combined.
Add applesauce and whisk until combined.
Add dry ingredients to wet ingredients and stir until smooth.
Heat a drizzle of olive oil in a medium pan over medium heat.
Pour batter in 1/4 cup portions onto pan. When the middle of the batter begins to bubble, flip your pancake.
Cook your pancake 1-2 more minutes until the second side is browned.