Nourished Kids: Whole Grain Wild Blueberry Pancakes
It’s National Blueberry Month! To celebrate, we decided to make a classic for our kiddos – whole grain blueberry pancakes! Make an extra big batch for your next pancake Sunday and freeze them so your child can eat them throughout the coming weeks…assuming there are any left. Get creative with lunches and make a cream cheese sandwich using pancakes instead of bread for something different. If you don’t have blueberries, sub in raspberries, strawberries, or even blackberries. The options are endless!
Whole Grain Wild Blueberry Pancakes
Adapted from: www.bhg.com
- 1 ¾ cup whole wheat flour
- 2 tbsp. organic brown sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 free range egg, lightly beaten
- 1 ½ cups organic buttermilk or sour milk (can make this with dairy free milk also)
- 3 tbsp. melted coconut oil or grass fed butter
- ½ cup frozen wild blueberries
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine the brown sugar, egg, buttermilk or milk, and melted coconut oil or butter.
- Pour the wet ingredients into the dry ingredients and fold just until incorporated. It is ok if there are lumps.
- Gently fold in the wild blueberries.
- Heat and grease a griddle or skillet over medium to high heat. For little ones, make mini pancakes by pouring two tablespoons of batter into the skillet. Cook until it bubbles, and then flip. Cook until golden brown.
- Set aside on a plate and place the plate in a warm oven until finished making all of the pancakes.
Stefanie Gates, chef, is a regular contributor to our blog and a culinary advisor for PreviMedica. She enjoys developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about her here.