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Blueberry Whole Wheat Pancakes

Blueberry Whole Wheat Pancakes

Fluffy and tender Blueberry Whole Wheat Pancakes from scratch make the best weekend breakfast or brunch!

If you’re trying to make healthier choices for yourself or your family, then choosing whole wheat pancakes with blueberries is a way to enjoy a classic breakfast treat while still prioritizing nutritional value.

Blueberry Whole Wheat Pancakes are a delicious and nutritious twist on traditional pancakes. They are made using whole wheat flour, which provides more fiber and nutrients compared to refined white flour. The addition of blueberries adds natural sweetness and a burst of flavor, as well as antioxidants and vitamins.

How to make this Recipe:

  1. Mix pancake batter

    First, in a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Next, add the egg, kefir, maple syrup, lemon, and lemon zest and whisk until the batter is just combined (be careful not to over-mix). Gently fold in the blueberries.

  2. Heat oil and add pancake batter

    In a large skillet, heat olive oil on medium heat. Once the oil starts to sizzle, add scoops of about 1/3 cup of the pancake batter.

  3. Cook

    Cover the pan, and cook the pancakes until bubbles begin to form and the bottoms of the pancakes are lightly golden brown, about 3 – 4 minutes. Uncover and flip the pancakes with a spatula. Cover again and cook for another 2 to 3 minutes until lightly golden brown.

  4. Transfer to a plate and enjoy

    Finally, transfer the pancakes to a plate and continue making pancakes until the batter is gone.

Blueberry Whole Wheat Pancakes: Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to fold them into the batter while still frozen to prevent too much bleeding. You can also rinse and pat them dry to minimize color streaks.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster, oven, or microwave.

What toppings go well with blueberry whole wheat pancakes?

Popular choices include:
– Maple syrup
– Greek yogurt
– Nut butter
– Fresh fruit
– Honey

Blueberry Whole Wheat Pancakes

More Breakfast Recipes you will Enjoy!

Dark Chocolate Buckwheat Waffles
Berry Baked Oatmeal
Tiramisu Overnight Oats
Whole Wheat Pancakes
Chocolate Peanut Butter Overnight Oats

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Blueberry Whole Wheat Pancakes

These delightful Blueberry Whole Wheat Pancakes are packed with blueberries and tons of flavor. Start the day off right!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 5

Ingredients
  

  • 1 ⅓ cups whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 cups kefir
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 cup fresh blueberries
  • ½ lemon (zested and juiced)
  • Light olive oil for cooking

Instructions
 

  • In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
  • Add the egg, kefir, maple syrup, lemon, and lemon zest and whisk until the batter is just combined (be careful not to over-mix). Gently fold in the blueberries.
  • In a large skillet, heat olive oil on medium heat. Once the oil starts to sizzle, add scoops of about 1/3 cup of the pancake batter. Cover the pan, and cook the pancakes until bubbles begin to form and the bottoms of the pancakes are lightly golden brown, about 3 – 4 minutes.
  • Uncover and flip the pancakes with a spatula. Cover again and cook for another 2 to 3 minutes until lightly golden brown.
  • Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
Keyword blueberry pancakes, blueberry whole wheat pancakes, pancakes, whole wheat pancakes

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes:

Almond Butter Chocolate Cookies

Almond Butter Chocolate Cookies

Almond Butter Chocolate Cookies offer a unique twist on traditional chocolate cookies by incorporating almond butter. Almond butter adds a distinct nutty flavor and a creamy texture. The combination of cocoa and white chocolate chips with the almond butter’s nuttiness creates a harmonious blend of flavors.

Almond butter

Almond butter is a rich source of monounsaturated fats, which are considered heart-healthy fats. In addition, almond butter provides essential nutrients such as vitamin E, magnesium, and potassium. Incorporating almond butter into cookies offers a more nutrient-dense option compared to regular cookies.

Almond butter is a versatile and nutritious food that can be enjoyed in a variety of ways as part of a balanced diet. It’s a great option for those looking to incorporate healthy fats, protein, and essential nutrients into their meals and snacks.

This Almond Butter Chocolate Cookies recipe is one of the easiest desserts to throw together! All of the ingredients are simply mixed together in one bowl and there’s no dough chilling required before baking the cookies.

Almond Butter Chocolate Cookies

How to make this Recipe:

  1. Make cookie dough

    Preheat oven to 350F. In a large mixing bowl, combine the almond butter, honey, vanilla, and egg. Next, add the whole wheat flour, baking soda, cocoa powder, white chocolate chips, and salt and mix until combined.

    Use a scooper (or spoon) to scoop medium size balls (about one inch in diameter) and roll them in your hands. Use your hand to flatten and place it on a baking sheet lined with parchment paper. Use two baking sheets if needed.

  2. Bake and enjoy

    Bake for 10 minutes. Cool cookies on the baking sheet for about five minutes before transferring to a cooling rack.

Almond Butter Chocolate Cookies: Frequently Asked Questions

Can I use peanut butter instead of almond butter?

Yes, you can substitute peanut butter for almond butter, but it will alter the flavor slightly. Peanut butter has a stronger taste, while almond butter has a more mild and slightly sweet nutty flavor.

Can I add other ingredients like nuts or dried fruit?

Absolutely! Chopped nuts (almonds, walnuts, or pecans) and dried fruit (cranberries, raisins) can be great additions for extra texture and flavor.

How do I store almond butter chocolate cookies?

Store them in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze them for up to 3 months.

Almond Butter Chocolate Cookies

More Dessert Recipes you will Enjoy!

Chocolate-Covered Raspberry Bites
Sesame Cookies
Blueberry Lemon Cake
Peach Blueberry Crisp
Dark Chocolate Bark with Medjool Dates

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Almond Butter Chocolate Cookies

Almond Butter Chocolate Cookies are a delightful treat that offers a balance of sweetness, nuttiness, and a touch of indulgence from the chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • ½ cup creamy almond butter
  • ½ cup honey
  • ¼ cup cocoa powder
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 ¼ cup whole wheat flour (I like to use heritage whole wheat flour)
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ½ cup mini white chocolate chips

Instructions
 

  • Preheat oven to 350F.
  • In a large mixing bowl, combine the almond butter, honey, vanilla, and egg. Next, add the whole wheat flour, baking soda, cocoa powder, white chocolate chips, and salt and mix until combined.
  • Use a spoon to scoop medium size balls (about one inch in diameter) and roll them in your hands. Use your hand to flatten and place it on a baking sheet lined with parchment paper. Use two baking sheets if needed.
  • Bake for 10 minutes.
  • Cool cookies on the baking sheet for about five minutes before transferring to a cooling rack.
Keyword almond butter chocolate cookies, almond butter cookies, chocolate cookies, cookies

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes:

Tomatillo Chicken with Zucchini Noodles

Tomatillo Chicken with Zucchini Noodles

This Tomatillo Chicken with Zucchini Noodles recipe is delicious, simple, and healthy, and is pretty much a the perfect dinner. This is my go-to recipe for boneless skinless chicken thighs!

Healthy low-carb spiralized zucchini noodles tossed in fragrant tomatillo chicken. Spiralized zucchini noodles are an incredibly fresh and healthy alternative to pasta. They are a fun way to increase the number of vegetables we eat.

Squash and zucchini

Squash and zucchini are a good source of vitamins and minerals and provide many health benefits. Read more about health benefits of the zucchini: “Health Benefits of Zucchini”.

How to make this Recipe:

  1. Cook chicken

    Sprinkle the chicken thighs with salt and pepper, if needed. Salsa may have enough salt and spice for this dish. Heat the olive oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side.

  2. Add tomatillo salsa and remove chicken

    Add the tomatillo salsa and simmer covered for about 15 – 20 minutes. Meanwhile, spiralize the zucchini. Remove the chicken pieces and place in a bowl.

  3. Add spiralized zucchini

    Add the spiralized zucchini to the pan with the remaining salsa and toss for a minute or two until they’re warmed through.

  4. Return chicken, garnish, and enjoy

    Return chicken to the pan. If desired, garnish with cilantro and grated Cotija cheese, and serve.

Common Questions

What can I use instead of zucchini noodles?

If you prefer, you can use:
– Spaghetti squash
– Shirataki noodles
– Whole wheat or gluten-free pasta

Can I make this dish ahead of time?

Yes! You can prepare the tomatillo chicken in advance and store it in the fridge for up to 3 days. For best results, cook the zucchini noodles fresh before serving.

How do I store leftovers?

Store the tomatillo chicken separately from the zucchini noodles in airtight containers in the fridge for up to 3 days.

How do I reheat leftovers?

Reheat the chicken in a pan over medium heat or in the microwave. If the sauce thickens too much, add a splash of broth or water. Cook fresh zucchini noodles separately.

More Dinner Recipes you will Enjoy!

Vegetable Garden Pasta
Chicken Puttanesca
Shrimp and Black Bean Quesadillas
Chicken Zucchini Fritters
Harissa Salmon

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Tomatillo Chicken with Zucchini Noodles

This Tomatillo Chicken with Zucchini Noodles recipe is a light and healthy meal loaded with flavor. Tender chicken cooked in tomatillo sauce pairs perfectly with lightly cooked spiralized zucchini noodles for a delicious dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 6-7 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 16 ounces tomatillo salsa (try before cooking. I like to use the Frontera tomatillo salsa)
  • Salt and black pepper to taste (salsa may have enough salt and spice)
  • 4 medium zucchinis (or two green zucchinis and two yellow squash)
  • Garnishes (optional): fresh cilantro and/or grated Cotija cheese

Instructions
 

  • Sprinkle the chicken thighs with salt and pepper, if needed. Salsa may have enough salt and spice for this dish.
  • Heat the olive oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side.
  • Add the tomatillo salsa and simmer covered for about 15 – 20 minutes. Meanwhile, spiralize the zucchini. Remove the chicken pieces and place in a bowl.
  • Add the spiralized zucchini to the pan with the remaining salsa and toss for a minute or two until they're warmed through.
  • Return chicken to the pan. If desired, garnish with cilantro and grated Cotija cheese, and serve.
Keyword chicken, tomatillo chicken, tomatillo chicken with zucchini

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes: