Earlier in the summer we picked blueberries at a nearby patch, the kiddos really enjoyed it and we have been enjoying baked goods made with blueberries.
The other morning I made blueberry whole wheat pancakes, we really enjoyed them with raw honey drizzled on top and thought I'd share. It called for soy milk, but I used our fresh cow milk instead.
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups quick cooking oats
2 cups soy milk
3 eggs, beaten
1/4 cup olive oil
1/2 cup frozen blueberries
DIRECTIONS
Preheat a lightly oiled griddle over medium heat.
In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned. Recipe can also be found here
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups quick cooking oats
2 cups soy milk
3 eggs, beaten
1/4 cup olive oil
1/2 cup frozen blueberries
DIRECTIONS
Preheat a lightly oiled griddle over medium heat.
In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned. Recipe can also be found here
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