Whole Wheat Blueberry Pancake Recipe – Easy Almond Milk Batter

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Blueberry Pancake Recipe – Easy Almond Milk Batter

Hey everyone! If you’re anything like me, weekends are made for a slow breakfast and a big stack of pancakes. But I’m also trying to make healthier choices, and honestly, sometimes I just don’t have dairy on hand. That’s where these whole wheat blueberry pancakes come in! They’re fluffy, flavorful, and surprisingly easy to whip up with almond milk. I first made these when I was trying to find a breakfast my kids would actually eat that wasn’t loaded with sugar, and they’ve been a hit ever since. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re packed with the goodness of whole wheat, bursting with juicy blueberries, and made with a simple almond milk batter. They’re a fantastic way to start your day, and you won’t even miss the traditional ingredients. Plus, they come together in under 20 minutes – perfect for busy mornings!

Ingredients

Here’s what you’ll need to make these delightful pancakes:

• 1 cup whole wheat flour (about 120g)
• 1.5 teaspoons baking powder (7.5ml)
• 2 tablespoons raw sugar (25g)
• 1 pinch salt
• 1 cup almond milk (240ml)
• 1 tablespoon sunflower oil (15ml)
• 1 teaspoon apple cider vinegar (5ml)
• 1 teaspoon vanilla extract (5ml)
• 1 cup blueberries (about 150g)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Whole Wheat Flour: Benefits & Substitution Options

Whole wheat flour adds a lovely nutty flavor and a boost of fiber. It’s definitely healthier than all-purpose flour! If you don’t have whole wheat flour, you can substitute it with equal parts all-purpose flour, but you’ll lose some of the nutritional benefits. You could also try a 50/50 blend of whole wheat and all-purpose for a good balance.

Raw Sugar: Why Use It & Alternatives

I love using raw sugar (like turbinado sugar) because it has a slightly molasses-y flavor that complements the blueberries beautifully. But regular granulated sugar works just fine too! You can also experiment with other natural sweeteners like maple syrup or coconut sugar, adjusting the quantity to your taste.

Sunflower Oil: A Healthy & Flavorful Choice

Sunflower oil is a great neutral-flavored oil that’s also relatively healthy. It doesn’t overpower the other flavors in the pancakes. If you don’t have sunflower oil, you can use canola oil, vegetable oil, or even melted coconut oil.

Almond Milk: The Dairy-Free Secret

Almond milk keeps these pancakes light and fluffy while being dairy-free. Any plant-based milk will work – soy, oat, or cashew milk are all good options. Just make sure it’s unsweetened to control the overall sweetness of the pancakes.

Apple Cider Vinegar: The Science Behind Fluffiness

Don’t skip the apple cider vinegar! It reacts with the baking powder to create extra fluffy pancakes. You won’t taste it at all, I promise. Lemon juice can be used as a substitute in a pinch.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, combine the whole wheat flour, baking powder, raw sugar, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, add the almond milk, sunflower oil, apple cider vinegar, and vanilla extract. Mix until just combined – don’t overmix! A few lumps are okay.
3. Gently fold in the blueberries. If you’re using frozen blueberries, no need to thaw them first!
4. Heat a lightly oiled skillet or griddle over medium heat. Pour about ¼ cup (60ml) of batter onto the hot surface for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and bubbles start to form and pop. Flip carefully and cook the other side.
6. Repeat with the remaining batter, adding a little more oil to the skillet as needed.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough pancakes.
• Let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate and creates even fluffier pancakes.
• Use a light hand when folding in the blueberries. You want them to be evenly distributed without crushing them.
• Check the heat of your skillet. If it’s too hot, the pancakes will burn on the outside before they’re cooked through.

Variations

These pancakes are a great base for all sorts of fun variations!

Vegan Blueberry Pancakes

To make these completely vegan, ensure your sugar is vegan-friendly (some refined sugars use bone char in processing).

Gluten-Free Blueberry Pancakes (Flour Alternatives)

If you need a gluten-free option, try using a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works really well.

Adjusting the Sweetness Level

My family likes things a little less sweet, but feel free to add an extra tablespoon of sugar or a drizzle of maple syrup to the batter if you prefer.

Festival Adaptations (e.g., Makar Sankranti with Jaggery)

During Makar Sankranti, my grandmother used to make pancakes with jaggery instead of sugar – it adds a beautiful caramel flavor! It’s a lovely way to incorporate traditional flavors into a modern breakfast.

Serving Suggestions

Serve these warm with your favorite toppings! Here are a few ideas:

• Maple syrup (a classic!)
• Fresh berries
• A dollop of yogurt
• A sprinkle of chopped nuts
• A drizzle of honey

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best flour to use for healthy pancakes?

Whole wheat flour is a great choice for healthy pancakes, as it’s packed with fiber and nutrients.

Can I use frozen blueberries directly in the batter?

Yes, absolutely! Frozen blueberries work perfectly fine and prevent the batter from becoming too watery.

Why is apple cider vinegar used in this recipe?

Apple cider vinegar reacts with the baking powder to create extra fluffy pancakes. You won’t taste it, I promise!

How can I make these pancakes extra fluffy?

Don’t overmix the batter, let it rest for a few minutes, and use the apple cider vinegar.

Can I substitute sunflower oil with another oil?

Yes, you can use canola oil, vegetable oil, or melted coconut oil as substitutes for sunflower oil.