Simplify breakfast with these whole wheat, berry-studded pancakes from the Plantifully Lean cookbook. Add in slices of banana, chocolate chips, or toasted coconut for your ultimate customized pancakes.
What you need:
1¼ cups whole wheat flour
2 teaspoons baking powder
1⁄2 teaspoon salt
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1¼ cups water
1⁄2 cup fresh or frozen blueberries, plus more for serving
Cooking spray, for cooking
2 tablespoons maple syrup, for serving
What you do:
- In a medium bowl, stir flour, baking powder, and salt. Add sugar, vanilla, and water, and stir until combined. Gently fold in blueberries.
- In a nonstick griddle over medium-high heat, lightly spray with oil. Working in batches, scoop a ¼ cup of batter on pan, leaving a few inches between each pancake. Cook for 2 minutes and flip and cook for 2 minutes more, until cooked through and golden brown on second side.
- Transfer to a plate and repeat with remaining batter. Enjoy with more blueberries and a drizzle of maple syrup.