Blueberry Almond White Whole Wheat Pancakes

These easy-to-prepare pancakes are fluffy and flavorful and a great way to start the day! They are also easy to freeze and to meal prep! Cool the pancakes completely before placing in a freezer-safe labeled bag or container to freeze for up to 6 months. Consider topping pancakes with extra blueberries or additional fruit, the blueberry sauce topping noted below, Greek yogurt, peanut butter, sprinkling of mini chocolate chips, whipped cream or maple syrup!

Servings: 14 pancakes

Individual Portion: 2 pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

2 cups white whole wheat flour

1 Tablespoon baking powder

1/2 teaspoon Kosher salt

2 large eggs

2 cups almond milk (or milk of choice)

2 teaspoons agave nectar or maple syrup

2 teaspoons vanilla extract

1 heaping cup fresh or frozen blueberries

Cooking spray for cooking

For Blueberry Sauce Topping:

1 cup frozen blueberries

1 teaspoon sugar or equivalent with sugar substitute (I used 1/2 teaspoon Truvia)

Directions:

1. In a medium bowl, combine the flour, baking powder, and Kosher salt until well mixed.
   

2. In a separate small bowl, beat the eggs and then add the milk, agave nectar, and vanilla extract. Stir until well-combined.
   

3. Add the liquid mixture to the flour mixture and mix well until there are no streaks of flour left. Fold in blueberries.
   

4. Spray a large nonstick skillet with cooking spray and heat over medium heat.
   

5. Using a 1/4 cup measuring cup, fill cup with batter and pour into the skillet to cook about 3-4 pancakes per pan. Cook pancakes until bubbles form on the tops of the pancakes. Flip and cook pancakes for another couple minutes until cooked through.
   

6. Remove pancakes from the pan and consider keeping warm on a sheet pan in a 200 degree oven. Repeat cooking pancakes with the remaining batter.
   

7. While pancakes are cooking, add frozen blueberries and 1 teaspoon sugar to small pot and cook over low-medium heat until blueberries are warm and form a light syrup.
   

8. Top pancakes with homemade blueberry syrup or another topping suggestion listed above.

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