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  • Oct 1 2015

    Simply Delicious Whole Wheat Blueberry Pancakes


    “The blueberries in these pancakes are sweet and moist so they don’t even need butter eaten hot! This is our Sunday breakfast: healthy for me and yummy for hubby and kids.” – Jennifer Carlaw

    Fall Means Pancakes and Maple Syrup Goodness…

    So today, October 1, 2015, it’s officially autumn here in Toronto. It’s the first day the temperature is down to single-digits in the morning: a chilly 5 Degrees Celsius with a breeze down by the Lakeshore.  Noah cried while we attempted to put his socks and lace-up shoes on…and to be honest, I felt like crying too! Where did summer go, so quickly!?

    Well then, quickly on to a brighter and more exciting topic than the weather! IT’S FALL! And that means pumpkins, parkas (do people still wear parkas???) and good ole Canadian maple syrup! And what better way to enjoy it than with these yummy blueberry (or / AND chocolate chip) whole wheat pancakes!



    • 1 1/4 cups whole wheat flour
    • 2 teaspoons baking powder
    • 1 egg
    • 1 cup milk, plus more if necessary
    • 1/2 teaspoon salt
    • 1 tablespoon sugar or stevia
    • 1/2 cup blueberries


    Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

    Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.



    You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it’s runny. We find that 1/4 cup additional milk is about the maximum needed.

    Prep: 5 minutes

    Cook: 8 minutes

    Ready in: 13 minutes!  Can be prepared the night before 🙂


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