My Foodie Call

Blueberry pancakes. A classic.

Whole grain? check.

Dairy Free? check.

Egg free? check.

Vegan? check.

Whole-grain Blueberry pancakes

This recipe could be “halved”, but I always make extra for the next day’s breakfast.

Ingredients:

• 2 cups whole wheat flour
• 2 tablespoons sugar
• 4 tablespoons baking powder (yes, a lot, but it helps with the rising!)
• 1/4 teaspoon salt
• 2 cups almond milk
• 4 tablespoons grapeseed oil
• 1 cup frozen blueberries

Directions:

1. Spray your pan and set stove  to medium heat.
2. Combine the first four ingredients in a bowl.
3. Add the almond milk and grapeseed oil to your mixture.
4. Stir in blueberries.
5. Mix until barely smooth. (It will bubble and be slightly lumpy. Don’t worry!)
6. Pour 4 inch rounds onto pan.
7. Flip when you see bubbles in the middle of the pancake.
8. Enjoy!

The baking powder will cause it to foam a bit…

End result. Light, fluffy, and healthy.