Ingredients

The following ingredients have 4 Servings
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup unsweetened plain almondmilk, soymilk or ricemilk
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cup fresh or frozen blueberries

Instruction

  • In a large bowl, whisk together flour, baking powder, cinnamon and salt.
  • In a separate medium bowl, whisk together almondmilk, 1/4 to 1/2 cup water (or additional almondmilk), honey and vanilla until blended.
  • Pour milk mixture into flour mixture and stir until evenly combined. Set batter aside to rest for 10 minutes (the batter will be very thick).
  • Heat a cast-iron griddle or nonstick skillet over medium heat until hot.
  • Stir blueberries into batter.
  • Ladle about 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden.
  • Flip and cook 1 to 2 minutes longer, until pancakes are cooked through. Repeat with remaining batter.