Adding plump, juicy blueberries to whole wheat pancake batter makes them healthier (and better!). It's a great way to start your day with a hefty serving of fruit. Drizzle with maple syrup or a dusting of confectioners' sugar.
- 2 Cups whole wheat flour
- 1/4 Cup natural sugar
- 2 1/2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 2 Cups low-fat buttermilk
- 1/2 Cup low-fat margarine, melted
- 2 Packages (6 ounces each) Driscoll's Blueberries, plus more for garnish if desired
- 2 large eggs
Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.
In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.
Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.