Whole Wheat Blueberry Pancakes

Whole wheat blueberry pancakes are an excellent choice for a nutritious and tasty breakfast. Here is the recipe with an Italian touch, for example by adding Italian honey to sweeten.

Ingredients

• 200 g whole wheat flour
• 2 tablespoons of sugar (or Italian honey if you prefer a more rustic note)
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 egg
• 300 ml of milk (you can use almond milk or another plant-based milk if you prefer)
• 2 tablespoons of extra virgin olive oil (for a more Mediterranean variant) or seed oil
• 150 g fresh or frozen blueberries
• Butter (for cooking the pancakes) or a drizzle of oil

Preparation

1. In a large bowl, mix together the whole wheat flour, sugar (or honey), baking powder, baking soda, and salt.
2. In another bowl, beat the egg and then add the milk and oil, mixing well.
3. Pour the liquid ingredients into the dry ingredients and whisk until you obtain a smooth batter, but try not to overwork it.
4. Gently fold the blueberries into the batter.
5. Heat a non-stick pan over medium heat and add a little butter or a drizzle of oil.
6. Pour a ladleful of batter for each pancake into the hot pan. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes or until golden.
7. Serve the pancakes hot, perhaps with a dusting of powdered sugar, extra fresh blueberries, and a drizzle of honey or maple syrup.

Fun Facts

Although pancakes are typical of American cuisine, in Italy we have our own regional versions of fritters, such as South Tyrolean “apple fritters” or Tuscan “necci.” The addition of Italian honey ties them to our native sweet-making tradition, rich in honeys of various varieties depending on the regional flora.