A healthy breakfast with whole wheat fills the belly and nourishes the body. This 100% Whole Wheat Blueberry Pancake recipe is my go to for a healthy pancake breakfast for the family. All of my children have sensory sensitivities that include aversions to food taste and texture. As 75% of my children will eat these pancakes (I have one who won’t eat any pancakes), I consider this whole wheat blueberry pancake recipe a keeper.
This recipe makes about 16 pancakes.
Whole Wheat Blueberry Pancake Recipe
2 1/4 cup 100% whole wheat flour
1/2 cup powdered milk
1/4 cup sugar
2 1/4 teaspoons of baking powder
1 teaspoon baking soda
2 tablespoons of ground flax seed
1/4 cup of oil
2 1/2 cups of water
1 cup of blueberries (optional)
Mix the dry ingredients in a bowl with a whisk. Pour in the water and oil and stir until mixed. Next stir in the blueberries. Cook in a greased pan over medium heat. Turn when the pancakes bubble. Cook 1-2 minutes more after flipping.
Eat with syrup or whipped cream.
Store leftovers in the refrigerator. Can be reheated in a toaster oven or microwave. This recipe is easy to half if you only want a batch of 8 pancakes.
- If you do not have ground flax seed, you can reduce the water by 6 tablespoons and use 2 eggs instead.
- The powdered milk can be substituted by replacing the water with liquid milk.
- If you are new to whole wheat, you may want to use half white flour instead of 100% whole wheat.
- The blueberries can be replaced with chopped strawberries or any other soft fruit cut into blueberry size pieces.