Raise your hand if you at too much over the holidays.
It’s okay, I’m guilty too. And I’m not even sorry.
But now it’s a new year, a new beginning, and we’re gonna start it off healthy.
It’s time to get back on track, guys, and I’ve got just the recipe: Whole Wheat Wild Blueberry Pancakes. They’re sort of amazing.
I don’t know if you’ve heard of wild blueberries before, so I’ll tell you a bit about them. They’re uncultivated blueberries, known for their small size and stronger taste. Whereas “normal” blueberries are plump and mostly water, wild blueberries are tiny little spheres that are pure blueberry flavor. If you’ve ever been to Maine, you’ve probably seen and heard a lot about this fruit. In terms of health benefits, wild blueberries are bursting with them. They’re super good for you, with twice the antioxidants of cultivated blueberries. Also, their cute size makes them even more fun to eat.
Paired with whole wheat flour and made into a delicious batch of pancakes, wild blueberries help to create a breakfast for champions with this delicious recipe.
Whole Wheat Wild Blueberry Pancakes
- 2 cups milk
- 1 tbsp apple cider vinegar
- 1 3/4 cup whole wheat pastry flour
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 tbsp chia seeds, ground
- 1/2 cup water
- 3 tbsp oil
- 3 tbsp maple syrup
- 1 tsp vanilla
- 3/4 cup quick oats
- 1/4 cup wheat bran
- 1 cup frozen wild blueberries