Fluffy Whole Wheat Fruit-Infused Pancakes
Start your morning with these fluffy whole wheat pancakes, packed with wholesome goodness and a tantalizing twist of fresh blueberries. Drizzled with a homemade blueberry syrup that balances sweetness and tartness, these pancakes offer a guilt-free breakfast that’s both delicious and satisfying. Perfect for a cozy morning together, they’ll fuel your day with natural flavors and wholesome ingredients.
ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1 large egg
- 1 tbsp melted coconut oil
- 1 cup fresh blueberries For the blueberry syrup:
- 1 cup fresh blueberries
- 1/4 cup water
- 1 tbsp honey (optional)
- 1 tsp lemon juice
steps
- 1.
In a bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
- 2.
In another bowl, mix the almond milk, egg, and melted coconut oil until well combined.
- 3.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
- 4.
Heat a non-stick skillet over medium heat and grease lightly if needed. Pour 1/4 cup of batter for each pancake onto the skillet.
- 5.
Cook until bubbles appear on the surface, then flip and cook for an additional 2-3 minutes, or until golden brown.
- 6.
For the syrup, combine blueberries, water, honey, and lemon juice in a small saucepan over medium heat. Simmer for 5-7 minutes until the blueberries are soft and the syrup thickens.
- 7.
Serve pancakes hot with blueberry syrup drizzled on top. Enjoy your wholesome breakfast!
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