Whole wheat blueberry pancakes

Whole wheat blueberry pancakes are an excellent choice for a nutritious and tasty breakfast. Here is the recipe with an Italian twist, for example by adding Italian honey to sweeten.

Ingredients

• 200 g of whole wheat flour
• 2 tablespoons of sugar (or Italian honey if you prefer a more rustic note)
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 egg
• 300 ml of milk (you can use almond milk or another vegetable milk if you prefer)
• 2 tablespoons of extra virgin olive oil (for a more Mediterranean variant) or seed oil
• 150 g of fresh or frozen blueberries
• Butter (for cooking the pancakes) or a touch of oil

Preparation

1. In a large bowl, mix together whole wheat flour, sugar (or honey), baking powder, baking soda, and salt.
2. In another bowl, beat the egg and then add the milk and oil, mixing well.
3. Pour the liquid ingredients into the dry ones and mix with a whisk until you have a homogeneous mixture, but try not to overwork it.
4. Gently fold the blueberries into the batter.
5. Heat a non-stick pan over medium heat and add a bit of butter or a drizzle of oil.
6. Pour a ladle of batter for each pancake into the hot pan. Cook them until bubbles form on the surface, then flip them and cook for another 1-2 minutes or until golden.
7. Serve the pancakes hot, perhaps with a dusting of powdered sugar, additional fresh blueberries, and a drizzle of honey or maple syrup.

Curiosity

Although pancakes are typical of American cuisine, in Italy we have our own regional versions of pancakes, such as the “frittelle di mele” from Alto Adige or the Tuscan “necci”. The addition of Italian honey ties them to our confectionery tradition, which is rich in honeys of different varieties depending on the regional flora.