Whole Wheat pancake with Blueberry Sauce

Looking for a healthy and tasty breakfast option? Look no further than this fluffy and nutritious whole wheat pancake recipe! Made with olive oil and whole wheat flour instead of all-purpose flour and melted butter, this pancake is a family favorite in my household. The addition of blueberry sauce (or honey, if you prefer) adds a touch of sweetness to this already delicious dish.

For an even healthier twist, try using buttermilk in this recipe. If you can't find buttermilk, simply mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 10 minutes before using.

The light and spongy texture of these pancakes will leave you feeling satisfied and energized. Leftovers can be frozen and reheated for a quick and easy breakfast on-the-go. Give this whole wheat pancake recipe a try and let me know how it turns out in the comments!

You may also like my other pancake recipes such as Banana Pancake, Oatmeal Pancake, Baked Pancake Recipe and Crepes.

Whole Wheat Pancake with Blueberry Sauce 2018-02-28 07:51:44

Whole Wheat pancake with Blueberry Sauce

Serves 2
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp white sugar
• 1 cup plus 1 tbsp (250 ml) buttermilk
• lightly beaten large egg
• 3 tbsp olive oil
• 1 tsp vanilla essence
• 1 cup fresh blueberries
• 1/4 cup water
• 2 to 3 tbsp sugar
• 1 tsp cornflour
• 1/8 tsp ground cinnamon
• a pinch salt
• 2 tsp lemon juice
• 1 tsp lemon zest

Instructions

• In a wide bowl, mix together the flour, baking powder, baking soda, salt and sugar until combined. In a separate bowl, whisk together beaten egg, buttermilk, vanilla essence and olive oil until incorporated.
• Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once and stir gently until combined.
• Heat a frying pan over medium-high heat until a few sprinkle of water dropped on the pan splatter. Then grease the pan with oil and pour 1 ladle of batter onto the hot pan.
• When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over.
• Cook until lightly browned. Repeat the same process for the remaining batter also.
• Place the sugar, cinnamon, cornflour, salt and water in a small saucepan and stir until the sugar dissolved.
• Then gently stir in the blueberries and place the pan over medium heat.
• Cook it for 10 mins or until the sauce thickens.
• Some of the blueberries will break down but others will still remain whole.
• Remove from the heat and then add lemon juice and zest.
• Taste and add more lemon juice and sugar if needed.
• Let it cool and then cover and refrigerate for up to 3 to 4 days.

By Santhi Therese
The Indian Claypot