These whole wheat blueberry pancakes are brought to you by Stevia In The Raw®. Stevia is a delicious zero-calorie sweetener made from the sweet leaves of the stevia plant. It can be used for baking, everyday cooking, and beverages. It’s also great in pancake recipes…
With the release of my cookbook, wedding planning, and exploring our new city of LA, life seems to be going so fast. I especially notice that I’ve been super busy when I look back and realize I haven’t been eating anything but oatmeal and avocado toast for breakfast every morning. Don’t get me wrong, I LOVE those for breakfast … especially avocado toast. But there is something so rejuvenating about taking a little extra time to slow down and treat yourself to a stack of fluffy pancakes.
I grew up enjoying decadent pancakes made with bleached white flour, white sugar, and so much butter. I still love those less healthful pancakes—as long as they’re the vegan version—but I feel best when I start my morning with a more wholesome treat.
These whole wheat blueberry pancakes are sweetened with Stevia In The Raw® To reduce cane sugar consumption, I like to replace it with stevia where I can. For recipes like this one, I use Stevia In The Raw® Bakers Bag, which conveniently measures cup-for-cup with sugar. I also use fresh fruit (bananas are especially great in pancakes), sweet potato, or dates. As a tip, when baking with Stevia In The Raw®, it’s generally recommended to only replace half of the sugar to get the proper rising, browning and caramelization that only sugar can provide, but these pancakes came out great with stevia only.
I also make sure to use as little oil as possible in the batter. And I love that I didn’t have to use a flax egg (…my spice/coffee grinder has coffee residue in it, and I’ve been too lazy to clean it out and grind my flax…I know, I know, get your act together Jenné!). With or without a flax egg, the trick to making pancakes fluffy and light is 2 teaspoons of vinegar. That stuff reacts with the baking powder, and BAM!! Fluffy, light, and delicious whole wheat blueberry pancakes!!
Give these a try when you’re in need of a nourishing but fun breakfast. Top them with edible flowers, sliced banana, fresh blueberries, and maple syrup for the ultimate morning treat.
- 1 1/4 cup whole wheat pastry flour , or spelt flour
- 2 tablespoons cane sugar, or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened non-dairy milk, such as almond, oat, or soy milk
- 2 teaspoons apple cider vinegar , or distilled white vinegar
- 2 tablespoons avocado oil, or grapeseed oil
- 1 cup frozen blueberries
- additional vegan butter or coconut oil, for frying the pancakes
- pancake toppings , maple syrup, fresh blueberries, sliced bananas, and/oror edible flowers
Prevent your screen from going dark
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Warm a large cast-iron skillet or non-stick pan on medium heat. If you think it will take a long time to make the batter, don’t do this until you are ready to mix the dry and wet ingredients.
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In a mixing bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk well to combine.
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In another mixing bowl combine the non-dairy milk, vinegar, and oil. Whisk well to combine.
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Pour the wet mix into the dry mixture. Stir until just combined.
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Fold the frozen blueberries into the batter. Make sure they’re evenly distributed throughout the batter but don’t over-stir to create blue streaks.
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Melt 1/2 tablespoon of vegan butter or coconut oil on the skillet. Scoop the pancake batter onto the hot skillet in 1/3 cup portions.
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Cook the pancakes for 4-6 minutes, flipping halwayf through, or until the pancakes are golden brown on each side.
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Repeat with the remaining batter, greasing the pan between batches. The recipe should make 6-8 pancakes in total.
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Serve the pancakes hot with fresh blueberries, sliced bananas, maple syrup, and edible flowers!
- Refrigeration: While these pancakes are best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Stack the pancakes between parchment paper to prevent them from sticking.
- Freezing: Flash-freeze pancakes on a parchment-lined baking sheet until frozen, then transfer them to a freezer-safe container and store for up to 2-3 months. Reheat on the toaster or thaw in the microwave on low before reheating on a skillet.
- Reheating: Reheat in a toaster oven, convection oven, microwave, or skillet with a little oil until warmed through.
Recipe Pro-Tips
- Keep the pancakes warm. As you finish cooking each pancake on the stovetop, place them on a baking sheet lined with parchment paper in the oven warmed to 200ºF. This will keep the pancakes heated until you’re ready to serve for the best texture!
- Measure the flour carefully. To prevent the texture from becoming dense, use a food scale to measure the flour or spoon the flour into measuring cups and use the flat edge of a knife to level it.
- Reduce the blueberries if desired. This recipe calls for 1 cup of frozen blueberries, studding each cake with juicy berries. For less fruit-forward pancakes, reduce the frozen blueberries to 3/4 cup.
- Don’t overmix the batter. Mixing the batter too much can lead to tough and dense pancakes. Mix the ingredients until just combined.
- Add toppings. Dress up your whole wheat blueberry pancakes with tasty garnishes like edible flowers, sliced bananas or strawberries, fresh blueberries, and a drizzle of maple syrup.
Check out my other recipes made with Stevia In The Raw® that I shared on my Instagram feed: Citrus Cardamom Muffins and Banoffee Cookies!
