LIGHT & FLUFFY BLUEBERRY PANCAKES
Ready for light and fluffy blueberry pancakes? These are made with whole wheat flour and wholesome ingredients—a healthy sweet treat.
Ingredients
- 1 1/2 cups whole wheat pastry flour *see substitution options in the notes
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tbsp date sugar **see substitution options in the notes
- 1 1/4 cups unsweetened cashew milk or other plant-based milk
- 3 tbsp aquafaba
- 2 tbsp applesauce
- 1 tsp vanilla extract
- 1 cup blueberries Fresh
- 2 tbsp lemon zest
Instructions
- Combine the dry ingredients in a bowl. Sift of whisk them to avoid clumps. Set aside.
- In a separate bowl, mix the cashew milk, aquafaba, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and mix them until the pancake batter consistency (don’t overmix). Let the batter rest for at least 10 minutes, and then add the lemon zest and gently fold the blueberries.
- Heat a non-stick skillet over medium-low heat (you can use a little bit of cooking spray if needed).
- Scoop up the batter (about 1/4 cup) and drop it into the skillet, forming small-medium-sized pancakes. Flip them when you see the edges well-formed and dry or some bubbles forming on top. Cook the other side until the pancake is golden brown. Repeat these steps with the rest of the preparation.
- Serve them with toppings of your choice, and enjoy your breakfast!
Notes
*Substitutions for the flour:
- 1 ½ cups white whole wheat flour.
- 1 ½ cups Oat Flour.
- 1 ½ cups spelt flour.
- 1 ½ cups whole wheat flour (results might be denser).
- ¾ cup cake flour and ¾ cup whole wheat flour.
- Or 1 ½ cups all-purpose flour (but it won’t be whole wheat any longer).
** Date sugar can be substituted for coconut sugar or maple syrup, or sweetener of your choice). You can also skip the sugar entirely.