Wholegrain Blueberry Pancakes

I recently purchased 20# of fresh blueberries.
Blueberries are the ultimate 'prevent all'.

• Blueberries help people to boost their immune systems.
• Blueberries are packed with vitamins C, E, riboflavin, niacin, and folate.
• Blueberries can help reduce people’s risk for cancer.
• Blueberries increase the production of feel-good dopamine.
• Blueberries help promote healthy digestive systems.
• Blueberries contain salicylic acid the natural version of aspirin.

So what will we do with all those tasty little things?

We have been consuming them:
fresh & frozen, adding to smoothies, adding to cereal, topping frozen berries with milk & eating, adding to yogurt, baking muffins, making pancakes...


.speaking of pancakes.

• 1 cup White Flour
  
• 1 Cup Whole Grain Wheat Flour - I have used fresh ground whole wheat, fresh ground spelt & fresh ground 7 grain, all taste great!
• 2 T sugar
  
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 lg egg
• 3 T butter, melted
• 2 cups buttermilk I make my own using 2 T lemon juice & milk to make 2 cups

• 1 - 2 tsp oil, for frying
• 1+ cup blueberries I have used fresh & frozen successfully, I use closer to 2 cups than one. We like blueberries :)
  

Mix lemon juice and milk if you are making your own buttermilk. Set aside to sour.
Mix dry ingredients together in a large bowl.
In another bowl, whisk together wet ingredients.
Make a well in the center of the dry ingredients, pour in wet ingredients & stir gently, some lumps should be remaining. Do not over mix.
Heat a skillet to medium heat.
Brush pan with oil.
Measure 1/4 cup batter for each pancake.
Sprinkle with blueberries.
Cook until large bubbles form on the surface. Flip and cook until golden brown on the second side.

Yield: about 16 pancakes. I normally double the recipe and freeze any extra.

I hope you like them as well a we do!