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These complete wheat blueberry pancakes are delivered to you by Stevia In The Raw®. Stevia is a scrumptious zero-calorie sweetener constituted of the candy leaves of the stevia plant. It may be used for baking, on a regular basis cooking, and drinks. It’s additionally nice in pancake recipes…
With the discharge of my cookbook, marriage ceremony planning, and exploring our new metropolis of LA, life appears to be going so quick. I particularly discover that I’ve been tremendous busy after I look again and notice I haven’t been consuming something however oatmeal and avocado toast for breakfast each morning. Don’t get me improper, I LOVE these for breakfast … particularly avocado toast. However there’s something so rejuvenating about taking a little bit further time to decelerate and deal with your self to a stack of fluffy pancakes.
I grew up having fun with decadent pancakes made with bleached white flour, white sugar, and a lot butter. I nonetheless love these much less healthful pancakes—so long as they’re the vegan model—however I really feel finest after I begin my morning with a extra healthful deal with.
These complete wheat blueberry pancakes are sweetened with Stevia In The Raw® To scale back cane sugar consumption, I like to interchange it with stevia the place I can. For recipes like this one, I exploit Stevia In The Uncooked® Bakers Bag, which conveniently measures cup-for-cup with sugar. I additionally use contemporary fruit (bananas are particularly nice in pancakes), candy potato, or dates. As a tip, when baking with Stevia In The Uncooked®, it’s usually really helpful to solely change half of the sugar to get the correct rising, browning and caramelization that solely sugar can present, however these pancakes got here out nice with stevia solely.
I additionally make sure that to make use of as little oil as potential within the batter. And I really like that I didn’t have to make use of a flax egg (…my spice/espresso grinder has espresso residue in it, and I’ve been too lazy to wash it out and grind my flax…I do know, I do know, get your act collectively Jenné!). With or with no flax egg, the trick to creating pancakes fluffy and lightweight is 2 teaspoons of vinegar. That stuff reacts with the baking powder, and BAM!! Fluffy, mild, and scrumptious complete wheat blueberry pancakes!!
Give these a strive while you’re in want of a nourishing however enjoyable breakfast. Prime them with edible flowers, sliced banana, contemporary blueberries, and maple syrup for the final word morning deal with.
- 1 1/4 cup complete wheat pastry flour , or spelt flour
- 2 tablespoons cane sugar, or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened non-dairy milk, such as almond, oat, or soy milk
- 2 teaspoons apple cider vinegar , or distilled white vinegar
- 2 tablespoons avocado oil, or grapeseed oil
- 1 cup frozen blueberries
- additional vegan butter or coconut oil, for frying the pancakes
- pancake toppings , maple syrup, fresh blueberries, sliced bananas, and/oror edible flowers
Prevent your screen from going dark
Warm a large cast-iron skillet or non-stick pan on medium heat. If you think it will take a long time to make the batter, don’t do this until you are ready to mix the dry and wet ingredients.
In a mixing bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk well to combine.
In another mixing bowl combine the non-dairy milk, vinegar, and oil. Whisk well to combine.
Pour the wet mix into the dry mixture. Stir until just combined.
Fold the frozen blueberries into the batter. Make sure they’re evenly distributed throughout the batter but don’t over-stir to create blue streaks.
Melt 1/2 tablespoon of vegan butter or coconut oil on the skillet. Scoop the pancake batter onto the hot skillet in 1/3 cup portions.
Cook the pancakes for 4-6 minutes, flipping halwayf through, or until the pancakes are golden brown on each side.
Repeat with the remaining batter, greasing the pan between batches. The recipe should make 6-8 pancakes in total.
Serve the pancakes hot with fresh blueberries, sliced bananas, maple syrup, and edible flowers!
- Refrigeration: While these pancakes are best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Stack the pancakes between parchment paper to prevent them from sticking.
- Freezing: Flash-freeze pancakes on a parchment-lined baking sheet until frozen, then transfer them to a freezer-safe container and store for up to 2-3 months. Reheat on the toaster or thaw in the microwave on low before reheating on a skillet.
- Reheating: Reheat in a toaster oven, convection oven, microwave, or skillet with a little oil until warmed through.
Recipe Pro-Tips
- Keep the pancakes warm. As you finish cooking each pancake on the stovetop, place them on a baking sheet lined with parchment paper in the oven warmed to 200ºF. This will keep the pancakes heated until you’re ready to serve for the best texture!
- Measure the flour carefully. To prevent the texture from becoming dense, use a food scale to measure the flour or spoon the flour into measuring cups and use the flat edge of a knife to level it.
- Reduce the blueberries if desired. This recipe calls for 1 cup of frozen blueberries, studding each cake with juicy berries. For less fruit-forward pancakes, reduce the frozen blueberries to 3/4 cup.
- Don’t overmix the batter. Mixing the batter too much can lead to tough and dense pancakes. Mix the ingredients until just combined.
- Add toppings. Dress up your whole wheat blueberry pancakes with tasty garnishes like edible flowers, sliced bananas or strawberries, fresh blueberries, and a drizzle of maple syrup.
Check out my other recipes made with Stevia In The Raw® that I shared on my Instagram feed: Citrus Cardamom Muffins and Banoffee Cookies!
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