Half the Sugar Baker
These pancakes are so quick to make and so fluffy. Even better, they’re made with wholesome ingredients and less butter and sugar. They’re perfect for all occasions whether it’s a quiet morning breakfast or a large brunch. Plus, I also included some tips for meal-prepping these pancakes so that you can enjoy them every morning. In fact, as a high schooler, I have been meal-prepping and eating these pancakes everyday for the past two years and it saves me so much time in the morning.
Tips:
This recipe calls for 1 cup all purpose flour and 1 cup almond flour but you can also substitute the almond flour for whole wheat flour.
One of my favorite variations of these pancakes is to substitute 1/2 cup all purpose flour for 1/2 cup cornmeal which adds a little extra texture to the pancakes. If you do this, reduce the milk to 1 cup.
When mixing this batter, try not to overmix it because this can make the pancakes too chewy or tough.
If you are using an electric griddle, I would recommend cooking these pancakes at 325º-350ºF. If you are using a skillet on a stove, I would recommend starting on low heat and then slowly raising the heat until you find the sweet spot for cooking the pancakes.
It’s super easy to to meal-prep these pancakes so that you can enjoy them anyday. First, make a batch of the pancakes and let them cool on a wire rack. Then cut the pancakes in half and put them into a freezer safe container or ziploc bag. Then when you want to eat one, just take it out of the freezer and pop it in your toaster or microwave. For the toaster, set it to a medium-high setting and toast the pancake as usual. For the microwave, just put the pancake in and microwave for 20 seconds and add more time as needed. The toaster gives a crispier pancake but the microwave is faster.
Healthier Blueberry Pancakes
Prep time: 15 minutes Cook time: 35 minutes Servings: 14-16 pancakes
Ingredients
- 1 cup all purpose flour
- 1 cup almond flour (or sub whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon, optional
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons butter, melted
- 1/2 cup greek yogurt (I used non-fat)
- 1 1/4 cups milk
- 1 cup blueberries
- 1/2 cup nuts or chocolate chips, optional
Preparation
- In a large bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, salt, ground cinnamon, and sugar. Set aside.
- In a medium bowl, whisk together the vanilla extract, eggs, butter, and greek yogurt. Then add the milk and combine.
- Add the milk mixture to the dry ingredients and briefly stir together. Do not overmix. Add the blueberries and nuts or chocolate chips, if using. Gently stir into the batter.
- Heat a griddle or skillet over low heat and a teaspoon of oil. Use a paper towel to spread the oil over the bottom. Add a 1/4 – 1/2 cup batter to the skillet. Once bubbles rise to surface and the edges look dry, flip the pancakes and cook on the other side, around 1-2 minutes. Adjust heat as necessary.
- Enjoy immediately or see tips above for meal-prepping instructions.
