Blueberry Whole Wheat Pancakes

Quick soap update…my first batch of soap has a safe pH! YAY! That means I don’t have to toss it.  Now on to the real post!

At least every other week, my family has “Breakfast for Dinner.”  We’re huge on breakfast food and the meal is usually inexpensive and easy to prep.  I recently revisited my old favorite pancake recipe.  It’s from my mom’s Betty Crocker IMG_6605cookbook, which has definitely seen better days.  The cover has fallen off and the page with the pancake recipe is dotted with dried batter.  But! The pancakes are SO GOOD.  However, I wanted to make them more healthy.  I decided to make the batter with whole wheat flour and to add blueberries.  I also read recently this blog posting about “flax eggs.”  The author uses flax eggs to save money (she only eats organic eggs and saves them for dishes where she can taste the eggs; she uses flax eggs for baked goods) and many vegans use flax eggs in their recipes.  I’m big on using flax since it’s a great source of fiber and Omega-3’s (Bug and I have it in cereal and yogurt every day). I just bought some ground flax so I decided to try making my pancakes with a flax egg.  At first I wasn’t sure it would work because my ground flax also had dehydrated blueberries in it, but it worked perfectly!  For every 1 tablespoon of ground flax, whisk in 3 tablespoons of cold water and allow to chill in the fridge until the mixture gels a bit (15+minutes).

The pancakes tasted AMAZING.  The true testament to their taste is that Bug LOVED them.  The texture is different from the original pancakes (due to the wheat flour and flax) but is very similar to the traditional buckwheat pancakes.  If you like buckwheat pancakes, you’ll love this recipe.  Try it, but don’t try the batter–that was a bit gross. But, again, the pancakes were delicious! I didn’t even use syrup with them because they tasted so great on their own.

I paired our pancakes with chicken eggs, scrambled with homegrown spinach and kale, topped with feta. Can you say DIVINE!? Yum yum.

Eggless Blueberry Whole Wheat Pancakes

Ingredients: 1 cup whole wheat flour, 1 flax egg, 1 cup milk (add more for thinner batter), 1 tablespoon sugar, 1 tablespoon baking powder, 1/4 teaspoon salt

Beat ingredients together until smooth.  I prefer using an old fashioned hand-crank egg beater to do the mixing.  If the batter is too thick, thin it with a little bit of milk.  Bake like regular pancakes!  Enjoy!



6 thoughts on “Blueberry Whole Wheat Pancakes

  1. Yum! I’m surprised that the instructions say to beat until smooth, since most pancake recipes say to stir just until mixed and to leave some lumps. I usually use flax in my pancakes and other baked goods as well. We buy free range eggs, so like your friend, save them for actual egg dishes. Plus my daughter used to be sensitive to eggs, so I did all vegan baking. I love my vegan cookbooks! I think next time I make pancakes I will experiment and see if it make a difference whether I stir the batter more or not. Like do half a batch little stirred, and the rest thoroughly stirred.

  2. Just to make sure I understand before I try it… One flax egg is the 1 tablespoon of ground flax, with 3 tablespoons of cold water. I’ll have to give this a try with gluten-free flours and see how it turns out!

    • Yep! I used preground flax but one blog I read said it works best if you grind it fresh. Whisk it. And let it sit in the fridge for at least 15 minutes if not longer. It’ll start to gel a bit. I used it with regular flour and it was yummers!

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