Best 4 Easy Blueberry Whole Wheat Blender Pancakes Recipes

WHOLE WHEAT BLUEBERRY PANCAKES

Steps:

• 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.

EASY BLUEBERRY WHOLE WHEAT BLENDER PANCAKES

Steps:

• Place flour, milk, eggs, butter, and 1 tablespoon plus 2 teaspoons baking powder in a blender; blend until smooth, 2 to 3 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and dot with blueberries. Cook until bubbles form and burst, and the pancake edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BLENDER WHOLE WHEAT PANCAKES

Steps:

• Put the 1 cup milk and 1 cup wheat kernels (yes, uncooked and unsoaked whole wheat kernels) in the blender and mix on high speed for 4 minutes.
• Add the remaining ingredients and mix on medium speed until well incorporated.
• Pour 1/4 cup batter onto heated griddle for each pancake, turn when bubbles cover top of pancake, cook to desired doneness.
• Top with butter and syrup, fruit and cream, or peanut butter and jelly.
• You may use reconstituted powdered milk and powdered egg from your food storage in place of the milk and eggs.

BLUEBERRY WHOLE-WHEAT PANCAKES

Steps:

• To make pancakes:
• In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries , and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. Serve the pancakes with the syrup.
• To make blueberry or maple syrup:
• In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Purée the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 200°F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream. Makes about 6 cups.