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Blueberry buttermilk pancake recipe

Makes 4 servings


  • ½ cup blueberries
  • 1 ¼ cup whole wheat flour
  • 1 egg
  • 1 ¼ cup buttermilk
  • ¼ cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ cup canola oil


Preheat skillet or griddle to medium heat. In a medium mixing bowl, combine all ingredients. Combine with whisk until ingredients are combined. Using a ¼ cup measuring cup, scoop mixture onto hot griddle. Cook five minutes or until edges are firm and bubbles form in the middle of the pancake. Flip and cook the same amount of time. Serve with your favorite toppings.

*This recipe is easily doubled, tripled, quadrupled and pancakes freeze and reheat well. This recipe is easily made vegan by using a flax egg (1 Tbsp. ground flaxseed + 3 Tbsp. water) and soy milk in place of buttermilk.

Nutrition analysis per serving: 350 calories, 17 g fat, 9 g protein, 44 g carbohydrate, 4 g fiber and 540 g sodium

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