Have I ever mentioned that I have a major thing for berries…..
Yeah, I think I have said that a few times in the past but just in case you missed this little fact, it’s a pretty extreme thing actually. Like, can we just live in a world where berries are everywhere all year round? That would be lovely.
And my berry addiction is one thing, but I have a few family members who have an even bigger thing for pancakes. Whenever there are pancakes they disappear pretty fast around here. That’s why I love to make them with whole ingredients as a more balanced breakfast for everyone, and especially the kiddos who are much harder to please.
Not only do pancakes make a great breakfast but they’re also a favorite snack in my house. It might sound weird to those of you who were raised strictly eating them with all the toppings you like+on a plate+with a fork, but around here they get snacked on completely plain. Does that weird you out, because honestly it used to weird me out too?
I also can’t make blueberry pancakes without remembering some of my favorite childhood memories when my mom used to read Curious George to us. Please tell me that those books were part of your collection as a kid too, otherwise I might not be able to help thinking how sad I am for you. Mom used to always put extra emphasis on the parts where that cute little monkey got curious, “….and George was very…..”, then she’d pause so we all had to finish the sentence with a joint “Curious!” Omg, I feel like a little kid again just telling you!
So I feel like keeping the rest of this post straight to the point because that’s what pancakes are all about anyway, nice and basic, right?
So these aren’t completely vegan or gluten free because I just wanted a minimalistic pancake recipe using the staple ingredients that we pretty much always have in the pantry and I’m guessing most of you do too. You can easily make substitutions if you need them to fit the way you eat though, and there are so many add-ins or toppings that would go great with these. Also, fresh berries are always the best choice but if they’re not in season then frozen will totally work.
So whether you’re a purist and you typically choose the classic topping of maple syrup, or you’re a plain pancake eater like some of my family, these should definitely go on your list of things to try. Somehow adding blueberries makes pancakes like a totally separate thing than when you make them plain. They’re just really, for lack of a more interesting word, good!
Whole Wheat Blueberry Pancakes
Nothing starts the day off quite like some wholesome pancakes and nothing goes better in pancakes than some deliciously juicy blueberries.
- 1/4 cup sugar
- 1 1/2 cups almond milk
- 2 teaspoons apple cider vinegar
- 1/2 cup coconut cream *see note
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 cup frozen blueberries
- soy whipped cream
- powdered sugar
- maple syrup
- extra blueberries
Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in blueberries until evenly combined.
Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
Serve pancakes hot with desired toppings
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.