I wouldn’t really call us a pancake family. Sure, we love the taste of ‘em but it’s hard to justify that carb overload early in the day on more than an occasional basis. So what a revelation it is to discover these totally sensible and totally delicious Whole Wheat Pancakes, topped not with butter and maple syrup (though of course you could) but with a healthier roasted blueberry sauce. Needless to say, I’ve made them twice in the last two weeks!
And while these are a whole lot more nutritious for you, (think fiber) you’d never know it. They’re light and fluffy with none of that “I’m eating something good for me and I’m aware of it with every bite” feeling. What you will feel after consuming a stack is kind of light and fluffy yourself, not weighed down and slightly comatose.
And like all pancakes, they come together quickly and easily which makes them perfect for unplanned special breakfasts. Yay!
Now let’s talk about this amazing roasted blueberry sauce. Not only is it a whole lot healthier than drowning these healthy pancakes in syrup but it’s also a great way to use of all the sweet juicy berries that are in season now. And it comes together in a snap and cooks while you are preparing the pancakes. Plus it makes extra so you can spoon some into yogurt or over ice cream or anything else you can think of that could use a little blueberry love!
It’s the perfect, fruity topping to these not-too-sweet and slightly nutty whole wheat beauties that will leave you satisfied and guilt-free! Here’s to a more pancake eating future!!
Whole Wheat Pancakes with Roasted Blueberry Sauce
Makes about 16 pancakes and enough blueberry sauce to keep everyone happy
Prep Time for Pancakes: 10 minutes, plus time to cook pancakes: Prep Time for Blueberry Sauce: 20 minutes
For the pancakes
2 cups whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 1/4 cups buttermilk
5 tablespoons vegetable oil, plus additional for greasing pan
2 large eggs
For the blueberry sauce
1 1/2 cups fresh blueberries
2 tablespoons dark brown sugar, packed
1. Before you start the pancakes throw together the blueberry sauce. Preheat oven to 400ºF. Place the blueberries and brown sugar in a 8 or 9-inch baking dish and stir to mix. Cook the berries for about 10 min and stir. You will see they are beginning to break down. Cook for another 10 minutes and remove from the oven. Use a fork or potato masher to crush up some of the berries even further. Transfer to a bowl and serve immediately. You can definitely make this a day ahead and store in an airtight container in the fridge. Reheat in a small saucepan over a low light.
2. While the berries are cooking, make the pancakes. Whisk the flour, sugar, baking powder and soda and salt together in a medium bowl. In a separate bowl, whisk the buttermilk, oil and eggs together. Make a well in the dry ingredients and pour in the buttermilk mixture. Whisk just until smooth and no trace of dry ingredients can be seen. You don’t want to over mix.
3. Heat about 1 teaspoon of oil in a large skillet or griddle over medium heat and use a paper towel to wipe away most of the oil so there is just a thin film left. Use a ladle to scoop out four small rounds of the batter and spread the batter out to make little rounds. Cook for a few minutes until edges are set and bubbles are beginning to form on the surface. Use a spatula to flip the pancakes carefully and cook until the second side is golden brown. Serve immediately or keep warm in a low oven. Spoon blueberry sauce on top of the pancakes and serve with more on the side.
Note: Pancake recipe adapted from The New Essentials Cookbook by America’s Test Kitchen; Blueberry Sauce adapted from Small Victories by Julia Turshen.