1 cup Immaculate Baking Co.™ sprouted whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt or kosher salt
3/4 cup milk
1/2 cup plain Greek yogurt
2 tablespoons butter, melted
2 tablespoons honey
1 cup fresh blueberries
Additional plain Greek yogurt, blueberries and honey, if desired
Heat griddle or skillet to 325°F. If necessary, grease with canola oil.
In medium bowl, mix flour, baking powder, baking soda and salt.
In another medium bowl, beat milk, yogurt, melted butter, honey and egg with whisk until well blended. Pour liquid mixture into flour mixture; stir until smooth. If batter is too thick, add additional milk, 1 tablespoon at a time, to thin batter. Stir in blueberries.
For each pancake, use 1/4 cup measuring cup to pour batter onto hot griddle.
Cook about 2 minutes or until bubbly on top, puffed and dry around edge. Turn; cook other side 1 to 2 minutes or until golden brown. Serve topped with additional yogurt, blueberries and a drizzle of honey.
For a basic pancake, omit the blueberries, and serve topped with maple syrup.
Leftovers? Stack cooled pancakes between sheets of waxed paper. Place in resealable food-storage plastic bag, and freeze. For breakfast in a flash, pop unwrapped pancakes in microwave on High until hot.
|Calories from Fat||60|
|% Daily Value|
|Very Lean Meat||1/2|