Tall and fluffy blueberry pancakes with a special ingredient: Buttermilk!
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Whole and Heavenly Oven
2-1/2cupswhite whole wheat flour
3tablespoonsbuttermelted and cooled
2cupsbuttermilk - no substitutes-
1cupfresh or frozen blueberriesif using frozen do NOT thaw
Maple syrup and fresh butter
1. In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
2. In another large bowl, whisk butter, egg, and milk until smooth. Make a well in the center of dry mixture bowl and pour in liquid mixture. Gently whisk until just combined. Do not overmix--you should still have a few lumps.
3. Heat a non-stick skillet to 350 F. Brush with 1 teaspoon oil. Pour 1/4 cup pancake batter in 3 places on skillet. Sprinkle with 1 tablespoon blueberries. Cook until large bubbles appear, about 2 minutes. Flip pancakes and cook on other side 1 to 1-1/2 minutes. Remove from skillet and serve immediately with maple syrup and butter. Repeat step 3 with remaining batter, using additional oil as needed.
Yield: 13 pancakes
These pancakes are best if used on the day they are made.