Blueberry Whole Wheat Pancakes
These delightful Blueberry Whole Wheat Pancakes are packed with blueberries and tons of flavor. Start the day off right!
Ingredients
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups kefir
- 1 egg
- 2 tablespoons maple syrup
- 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.