From a very young age, I have enjoyed transforming simple ingredients into delicious treats. Whenever I could, I was in the kitchen helping my mom cook supper or bake recipes. And if I could make something completely from scratch? Even better.
I even experimented with recipe development...
Baking with my mom from an early age is one of my favourite memories from my childhood. I didn’t clue in until I was much older that my mom did not have the same passion for food and cooking as me; she only cooked out of necessity! But nevertheless, she taught me how to cook (and had fun while doing it), because she knew it was an important skill to acquire.
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
Total Time: 30 minutes
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)
Let's continue the discussion! Is there someone in your life who taught you how to cook or bake? Or, who is your go-to person to call with burning culinary questions?
Hi! I'm Erin – a follower of Christ, imperfect wife, mama of two, registered dietitian, and independent Beautycounter consultant. Welcome to my blog where I write about intentional motherhood, intuitive eating, inspired discipleship, and whatever else I feel like! I'm so glad you're here.
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