Whole Wheat pancake with Blueberry Sauce

This fluffy and healthy whole wheat pancake is one of my family’s favorite breakfast dishes. In this recipe, I added whole wheat and olive oil instead of all-purpose flour and melted butter. It is so awesome with the combination of blueberry sauce. You can also squeeze some honey instead of the sauce. So try this healthy whole wheat pancake and let me know how it turns out!

Whole Wheat Pancake

This whole wheat pancake has a light and spongy texture and its flavor only hints of the richness of that buttermilk offers. When you can buy buttermilk, another option is to use buttermilk powder or you can make your own buttermilk simply by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Just stir the lemon juice or vinegar into the milk and then let it stand for 10 minutes before using. Leftover pancakes can also be frozen and simply reheated in the oven or in the toaster.

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

Serves 2    This fluffy and healthy whole wheat pancake is one of my family's favorite breakfast dishes. In this recipe, I added whole wheat and olive oil instead of all-purpose flour and melted butter. It is so awesome with the combination of blueberry sauce.                             Print        Prep Time   00:10        Cook Time   00:30        Total Time   00:40

Prep Time   00:10        Cook Time   00:30        Total Time   00:40                      Ingredients

1. 1 cup whole wheat flour
2. 1 tsp baking powder
3. 1/4 tsp baking soda
4. 1/4 tsp salt
5. 2 tbsp white sugar
6. 1 cup plus 1 tbsp buttermilk (250 ml)
7. 1 large egg lightly beaten
8. 3 tbsp olive oil
9. 1 tsp vanilla essence
10. Plus extra olive oil to grease the pan          For Blueberry Sauce
11. 1 cup fresh blueberries
12. 1/4 cup water
13. 2 to 3 tbsp sugar
14. 1 tsp cornflour
15. 1/8 tsp ground cinnamon
16. a pinch of salt
17. 2 tsp lemon juice
18. 1 tsp grated lemon zest          For pancake dough
19. 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.
20. 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.          How to prepare whole wheat pancakes
21. 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.
22. When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over.
23. Cook until lightly browned. Repeat the same process for the remaining batter also.          For Blueberry Sauce
24. Place the sugar, cinnamon, cornflour, salt and water in a small saucepan and stir until the sugar dissolved.
25. Then gently stir in the blueberries and place the pan over medium heat.
26. Cook it for 10 mins or until the sauce thickens.
27. Some of the blueberries will break down but others will still remain whole.
28. Remove from the heat and then add lemon juice and zest.
29. Taste and add more lemon juice and sugar if needed.
30. Let it cool and then cover and refrigerate for up to 3 to 4 days.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Whole Wheat pancake with Blueberry Sauce

Serves 1
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