To this day, I attribute a big part of my love for food and nutrition to the years I spent in the kitchen with her.
Now that I’m a dietitian, my mom has passed the chef hat on to me. She might text me asking a nutrition question, or I’ll pass on a simple recipe to her on occasion. But from time to time, you’ll still catch me calling her on the phone asking for Grandma’s stuffing recipe, or whether I should use or throw out expired sour cream!
This recipe is dedicated to my mom — who will be celebrating her birthday this coming month! She’s always looking for healthy, easy recipes, and this recipe is just that. Although it looks like a bunch of ingredients, most of them should be in your pantry. The whole wheat flour and flax seed add fibre to the pancakes, while the applesauce and honey replace the refined white sugar that most pancake recipes require. This batch of pancakes tasted especially sweet, because I used the tart, homemade applesauce I made this past Fall with my mom. I also used frozen, Canadian wild blueberries in this recipe. Frozen fruit is always a good thing to have on hand for last minute snacks, recipes, or smoothies. If you make this recipe and also use frozen fruit, just be sure to thaw and drain the berries before folding them into the pancake batter.
Oh and one more thing… Happy National Blueberry Pancake Day!
Whole-Wheat Wild Blueberry Pancakes
Yields: 18-20 pancakes (~4-inch diameter)
2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground flax seed, optional
2 large eggs
1 1/2 tablespoons canola oil
1 tablespoon honey
2/3 cup applesauce
1 3/4 cups milk
3/4 cup wild blueberries
Melted butter, for frying (or non-stick cooking spray)
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground flax seed (if desired); set aside.
- In a separate large bowl, lightly beat eggs and oil; whisk together with honey, applesauce, and milk.
- Add flour mixture to large bowl with wet ingredients. Whisk until just combined. Do not overmix (a few small lumps are fine). Using spatula, fold blueberries into pancake batter.
- For the pancakes, heat a large skillet (non-stick or cast-iron) or griddle to medium-low heat.
- Lightly brush skillet with melted butter to prevent pancakes from sticking. Pour 1/4 cup pancake batter onto skillet for each pancake. Cook until bubbles form on top and the bottom is lightly browned.
- Flip and continue cooking pancake until golden brown on other side. Transfer pancake to plate. Repeat steps 5 & 6 with remaining batter.
- Serve warm with additional blueberries and/or 100% pure maple syrup.