Whole Wheat Blueberry Pancakes December 22 2014, 0 Comments

Hopefully you have some lazy days coming your way this holiday season.

We think homemade blueberry pancakes are the perfect slow morning breakfast.

We have a few different recipes, but this is one of our favourites.

This recipe makes about 4-6 pancakes.


3/4 cup almond milk (You can easily substitute your favourite milk, almond just happens to be ours)

2 tablespoons apple cider vinegar (Any white vinegar will do, you can even use lemon juice, but we prefer the flavour and acidity level added by apple cider vinegar)

1 cup of organic self rising whole wheat flour (we use Doves Farm)

1 tablespoon sugar (Feel free to use any sweetener you like, so long as it dissolves easily. No one likes gritty pancakes. For our pancakes we use Tate & Lyle icing sugar or Blue Agave nectar)

1/2 teaspoon baking soda

1/4 teaspoon fine salt (We use Pink Himalayan)

1 egg 

1 cup blueberries


A little butter or coconut oil for your pan or griddle

1. Pour milk and vinegar together in a small cup or bowl and let sit to "sour" for 5 minutes. (Adding an acid to milk, such as vinegar or lemon juice, causes it to thicken, when mixed with baking soda it creates carbon dioxide bubbles that help our pancakes get their rise)

2. In a mixer or large bowl, vigorously whisk your egg.

3. Sift flour, sugar, baking soda and salt into you mister or large bowl with your egg.

4. Add your milk and mix gently, until just combined. Be careful not to over mix, then leave your batter to sit for a few minutes while you heat your pan. No more stirring!

5. Heat your large pan or griddle to medium heat and coat with butter or coconut oil. If your pan or griddle isn't large enough you can make two pancakes at a time, otherwise, pour 4 even circles of batter onto your skillet or griddle, then add your blueberries (as many as you like) to the top of your pancakes and cook until bubbles rise to the surface.

6. In a minute or two, check to see if the underside is nice and golden. Flip and cook until the other side is a lovely golden brown and your blueberries are warm and releasing their juices (warning: this will look delicious!) Plate your first batch, then add the rest of your pancake batter to your hot pan or griddle, again in even circles, and flip when ready.

We like to finish our pancakes with a touch of butter and a generous splash of good quality maple syrup.