Whole What Wild Blueberry Pancakes

{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}

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
In a medium bowl, combine milk and vinegar.  Set aside to curdle.  Meanwhile, combine flour, baking powder, cinnamon, and salt in a large bowl. Whisk ground chia seeds into milk mixture and add to flour mixture along with water, oil, maple syrup, and vanilla.  Mix until just incorporated.  Do not over mix.  Add oats, wheat bran, and wild blueberries and mix again.  Cook as you would cook any other pancakes.  But because these are thick and hearty, be extra careful to make sure that each pancake is cooked all the way through.  Recipe makes 5-6 thick pancakes.

10 Comments

  1. Deanna - Teaspoon of Spice

    January 6, 2014 at 11:26 am

    I’m a pancake fiend and looking forward to making my next batch with wild blueberries 🙂

    1. SS

      January 6, 2014 at 4:13 pm

      Please tell me what you think, Deanna! I’m a pancake lover too 🙂

  2. Dr. Barb

    January 6, 2014 at 1:52 pm

    Your pancakes look very hearty and healthy. Perfect for a cold, winter morning.

    1. SS

      January 6, 2014 at 4:13 pm

      My thoughts exactly. There’s nothing like a warm breakfast on a cold day.

  3. Alex @ delicious-knowledge.com

    January 7, 2014 at 2:36 pm

    What a hearty looking stack! Perfect for all the cold weather that everyone is getting!

    1. SS

      January 15, 2014 at 3:16 pm

      Definitely! I’ve been craving warm foods like crazy since the temperature has dropped.

  4. Liz Weiss

    January 9, 2014 at 4:21 pm

    Those are seriously hearty looking pancakes. Love all the nutritious ingredients and the great flavor combo! Great recipe 🙂

  5. Cindy Kerschner

    January 12, 2014 at 10:40 am

    Your pancakes look like a great way to start your morning, Ruta!

    1. SS

      January 15, 2014 at 3:17 pm

      I can promise you they taste just as good as they look. A perfect start to the morning, in my opinion!

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