Whole Wheat Blueberry Pancakes

I have a great recipe to share today. It’s one I’ve been "experimenting" with to get it just right. The original recipe called for mostly white flour along with some butter and eggs. I’ve modified the recipe to allow for more than half the flour to be whole wheat to improve the fiber and nutrient content. I’ve also substituted either canola oil or olive oil for more "good" fat and less saturated fat. And depending on your needs you can choose to use fresh eggs or an egg substitute as I do.

Oh yes, I also changed one other thing. The original recipe called for
buttermilk which I seldom have at home so I opted instead for a
combination of plain yogurt and skim milk.

You can use either fresh or frozen blueberries. But what you may want
to keep in mind is whether or not you are using cultivated or wild
blueberries. The wild berries tend to be smaller and can be gently
folded into the pancake batter.  The cultivated berries which are more
readily available tend to be bigger and heavier and can present some
problems.

The small berries can be dusted with flour and then easily distributed
in the batter. They are not as likely to either clump together or break
apart as easily and discolor the batter like the bigger berries. With
the bigger cultivated berries it works better to simply drop a few
berries onto the  pancake batter once it is has been poured on the
griddle. Then either add just a little more batter to cover or pull a
little of the existing batter up and around the berries with a spoon.

If you are preparing these pancakes for just yourself or maybe one
other person you should have plenty left over for another day. The
pancakes are just as good the next day or two or could be frozen for
enjoying in the weeks ahead.

Whole Wheat Blueberry Pancakes

1/2 cup all-purpose white flour
1 cup whole wheat flour
3 Tbsp. sugar
2 tsp. baking powder
1 6-8 ounce plain yogurt
1 1/2 cups skim milk
2 large eggs or the equivalent of egg substitute
2 Tbsp. canola or olive oil
1 1/2 cups fresh or frozen blueberries lightly dusted with flour

In a medium-sized bowl combine the flours, sugar, and baking powder.
Set aside. In a small bowl, whisk the yogurt, skim milk, eggs, and oil.
Pour this mixture into the dry ingredients and stir till just
moistened. The batter will not be completely smooth.

If using wild blueberries gently fold the berries into the batter.

Heat a griddle or large heavy skillet over medium-high heat until hot.
It will be ready when a few drops of water sizzle on the surface.
Grease the griddle lightly.

Pour about 1/4 cup batter for each pancake. (Then add blueberries if
not already in the batter. Simply drop a few on top of the hot batter
on the griddle. Add a little more batter to cover or pull some batter
already on the griddle up and over the berries.) Cook until bubbles
appear on the surface. Then gently lift the outer edge of each pancake
to see if the underside is golden brown before flipping.

This recipe makes about 15 pancakes.

Serve with your favorite toppings or eat plain. Either way, enjoy!

Nutrition Information (Per Pancake):

Calories: 89

Total Fat 2 grams

Saturated Fat 0.3 grams (with egg substitute)

Cholesterol 1 mg (with egg substitute)

Sodium  84 milligrams

Carbohydrates  15.6 grams

Dietary Fiber  1.3 grams

Sugars  6 grams

Protein 3 grams

Nutritious and delicious! Enjoy!