February 14, 2012

Whole Grain Blueberry Pancakes

There are tons of whole grain pancake recipes floating around, but I could never really find one that was good enough to be a "go-to" recipe that I absolutely loved. So I created my own "real food" recipe, and they were so delicious that I had to write it down to become my go-to recipe for pancakes.

I've written this recipe for one serving, since I usually cook breakfast for just myself. But it would be easy to multiply the recipe.

Whole Grain Blueberry Pancakes

1/3 c. whole-wheat pastry flour
1 Tbsp. wheat germ
1/4 tsp. baking powder
1/2 tsp. honey
1 egg white
1/4 c. milk
1/4 c. frozen (or fresh) blueberries

Combine the flour, wheat germ, and baking powder in a small bowl. Add the honey, egg white, and milk, and stir until combined. Fold in the blueberries. Pour batter into three pancakes, and cook over medium to medium-high heat in a skillet (with a little butter or oil to prevent sticking). Top with a touch of butter and pure maple syrup.


  1. They look delicious but I still haven't found whole wheat pastry flour! Is it just finer milled whole wheat flour or is there other added ingredients? If it's just finer milled I can run it through the Magic Bullet, no?

    1. Linda, that's a good question--I have no idea what makes it different. I just know that using it in baked good makes things fluffier and lighter than just whole wheat flour. You could probably use regular whole wheat flour, but the pancakes wouldn't be as light.

  2. They look really good! Thanks for sharing.

  3. I found this article about the difference between the two flours. http://www.ehow.com/info_8100744_difference-whole-wheat-pastry-flour.html