As always I decided to get creative with 'healthify-ing' what could be a really bad junk food feast. I swapped out the all-purpose flour for the whole wheat variety and changed out all the dairy items. Blueberries are such a great antioxidant and add sweetness, this will help me not drench my stack in syrup. To each there own, I won't be mad if you want a more traditional flapjack.
Start a pot of coffee and warm up your griddle! It's pancake time!
Print
PDF- 1 1/2 cups whole wheat flour
- 3 tablespoons sugar (turbinado for the vegans)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 large eggs, at room temperature (1/2 C silken tofu)
- 1 1/4 cups milk, at room temperature (almond milk)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter (Earth Balance)
- 1 Cup Fresh Blueberries
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In another bowl, beat the eggs (tofu) and then whisk in the milk and vanilla.
Melt the butter in a sauce over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Carefully fold in the blueberries with a rubber spatula.
Plop them on your hot griddle and flip them when the bubbles stop popping up.
