Monday's Food: Blueberry Whole Wheat Pancakes
Ben likes his pancakes (but had chocolate chips instead of berries)
Nick gives his pancakes a thumb's up.
My boys love pancakes, but the traditional mixes and frozen varieties can be so filled with excess sugar and ingredients we'd like to avoid. These are wholesome and so delicious! They were what I made for breakfast this morning.
2 eggs, separated
1 1/2 c. whole wheat flour
1 1/2 cups of skim milk
1/2 c. buttermilk
1/2 c. wheat germ
1/4 c. oil (I used canola)
1/2 t. salt
1/2 t. vanilla extract
1 c. fresh blueberries
Using two small mixing bowls, separate the eggs, leaving yolks in one bowl and whites in another. Whisk the egg whites for a few minutes--you don't want them to turn to meringue, but you want them thick and frothy so the pancakes are fluffy. Stir in vanilla.
Add all moist ingredients to the dry ingredients.
On a preheated griddle, spoon the batter. After a couple minutes, add the berries.
When bubbles form in the batter, flip the pancakes and cook until golden.
Top with syrup or leave as is.
One night when I was watching Food Network, a restaurant showed blueberry pancakes topped with a maple butter. I made something very quick and similar today using real maple syrup with melted Olivio Spreadable Butter with Olive & Canola Oil. This tastes just like butter. Unlike most "healthy" alternatives to butter, there's no "hydrogenated" anything, no palm oil, transfats, etc.