Saturday, August 6, 2011

Dairy Free, Whole Wheat Blueberry Pancakes

A really busy girl would normally make pancakes using a mix, since it skips the step of having to mix all of the dry ingredients together. Watch out though; some pancake mixes contain hydrogenated oils and aren't actually very healthy for you. If you use a mix, I recommend Bisquick Light instead of the regular kind, yet this mix lacks whole grains. If you use a whole wheat mix, check the ingredients for any sign of "partially hydrogenated oils" or "mono and diglycerides" (which are hydrogenated oils in disguise). Here is a healthy version of yummy blueberry pancakes. It's made with whole wheat flour and lacks the saturated fat that comes with buttermilk pancakes. It's also dairy free for lactose intolerant people like me. You can easily substitute cows milk or almond milk in place of the vanilla soymilk. These fluffy blueberry pancakes are sure to add sunshine to your day!


  • 1 cup whole wheat pastry flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla soy milk
  • 1 egg, lightly beaten
  • 2 teaspoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup of fresh or frozen blueberries. rinsed and drained

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a small bowl, lightly mix the vanilla soy milk, egg, oil, and vanilla extract. 
  3. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth, being careful not to over mix.
  4. Carefully fold in blueberries. 
  5. Lightly grease a nonstick skillet, and heat over medium low heat until hot. Pour about 1/4 cup batter onto the heated skillet, and cook until fluffy and bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.
  6. Enjoy alone or with pure maple syrup or honey.