Whole Wheat Blueberry Pancakes = DELISH!

Woohooo it’s Friday!!!  It’s been a blah week for me so I’m glad it has passed and looking forward to enjoying a little bit of relaxation this weekend.  What are you all up to??

So back to my new obsession with 100 Days of Real Food…as a treat last Sunday morning I made pancakes.  I used the whole wheat banana pancake recipe from this site but since I’m not a huge fan of bananas, I substituted for blueberries.  They were absolutely delicious and again, 100% organic with no sugar in the recipe!

There were plenty to freeze and you can just pop them in the toaster oven or microwave to reheat when ready.  Perfect for a Sunday morning treat!


  • 2 cups whole-wheat flour (I use organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • Blueberries–I used about 3/4 of a cup but you can use as many as you’d like
  • 100% pure maple syrup for serving


  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the blueberries into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Reduce heat to medium and add pancake batter using a soup ladle.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!



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