I love a long and leisurely Saturday morning breakfast. Sitting around a table with family, good friends, or just my husband and our daughter, I relish the opportunity to kick off the weekend with good food, quiet conversation, and all the coffee we can brew. I have several favorite dishes for this weekend ritual: pumpkin pancakes, whole wheat waffles, cinnamon rolls, scrambled eggs and toast, chocolate chip pancakes, and of course whole wheat blueberry pancakes (and yes, I realize that is more than just a few favorites).
I’ve always loved blueberry pancakes, but this version is a recent find that I’ve now made three weekends back-to-back (always a good sign). The batter is thick so it requires a bit of smoothing to make the pancakes flat and round, but the end result is delicious: thick pancakes that are not overly sweet with a great flavor brought out by the hint of cinnamon. Enjoy with a side of bacon and of course a steaming mug of coffee.
Whole Wheat Blueberry Pancakes
Adapted from FlaxUSA
1/4 c flax seed meal
1 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1 T white sugar
1/2 t salt
1 c 1% milk
1 T lemon juice
1 T coconut oil
blueberries, washed and drained
Preheat pancake griddle to medium heat.
Combine dry ingredients in a large bowl.
In separate bowl, combine wet ingredients with whisk.
Add wet ingredients to dry ingredients. Gently stir until just combined (do not over mix). Batter will be lumpy.
Grease pancake griddle lightly and spoon batter onto griddle to create desired size pancakes. Immediately add 5-6 blueberries to each pancake, pushing the blueberries down slightly to incorporate them into the pancakes. Flip the pancakes when they have reached the desired brownness, then use your spatula to slightly flatten the pancake into the griddle. Finish cooking and remove from griddle. Serve with maple syrup.
Makes 12 medium sized pancakes.