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Whole Wheat American Pancakes with Blueberries

Makes about 6 pancakes


Growing up in America, pancakes were a special breakfast treat for most people, except me. I didn’t care that much for pancakes. They were too sweet with syrup for breakfast. But through the good influence of my husband, I have learned to enjoy pancakes for breakfast with a smoothie or applesauce! Here is a great pancake recipe with whole grains and blueberries, a good way to start the day!

 

Ingredients

2 ½ dl. whole wheat flour

2 tsp. baking powder

1 tsp. raw sugar

½ tsp. salt

1 Tbsp. cornstarch

1 tsp. vanilla sugar

2 ½ dl. soy milk

1 Tbsp. vegetable oil

1 dl. frozen blueberries

 

Instructions

Mix together the dry ingredients until well mixed. Add the soy milk and oil and mix to remove most of the lumps. Finally, add the frozen blueberries and mix only enough to evenly distribute them.

 

Tip

It is best to keep the blueberries in the freezer until added to the batter and to mix the batter as little as possible. Otherwise the juice from the berries will make blue/purple pancakes.

 

These pancakes can be made ahead, kept in the freezer and popped in the toaster for a quick breakfast.

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