Whole Wheat Blueberry Pancakes

On Sunday mornings when I’m feeling ambitious I like to make blueberry pancakes from a whole wheat batter.  This morning I used Bob’s Red Mill whole wheat pancake mix.  Here is my not-so-secret pancake recipe:


  • 1 cup whole wheat pancake mix
  • 1 tablespoon coconut oil
  • 1 cup Almond milk
  • 2 cups fresh or frozen blueberries
  • 1 egg
  • 2 tablespoons vanilla

Side notes: For vegan pancakes or allergy-free pancakes, use EnerG. egg re-placers, or applesauce for the 1 egg.


Step 1: Heat the coconut oil to a liquid consistency.  Add coconut oil to the mixing bowl.  Then add the 1 cup of pancake mix.  It is important to add the coconut oil to the dry ingredients first because it tends to re-solidify when added to cold ingredients.

Liquid coconut oil

Heat the coconut oil before adding to dry ingredients

Step 2: Mix the coconut oil and batter mix well.  Then add 1 egg, 1 cup almond milk, 2 tbsp vanilla.  Stir everything together until it’s a smooth consistency with no lumps.

Applesauce can always be used to replace eggs.

Step 3:  Add the fresh or frozen blueberries to the batter.

Fold in fresh blueberries

Step 4:  Heat the griddle and add coat with coconut oil before putting on any pancake batter.  The coconut oil acts as a non-stick spray.  When the griddle is warmed, drop two heaping spoonfuls onto the pan.  Cook on one side until the edges look crispy and there are air bubbles that slightly pop in the center of the pancake. Flip the pancake over, heat for another 2-3 minutes.  Remove from heat before burning!

Whole Wheat Blueberry Pancakes

Step 5: “Butter” the pancakes with coconut oil.  Sprinkle with powdered sugar and maple syrup.  Enjoy!




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