Whole-Wheat Pancakes with Blueberry Syrup

Baker Babe is still enjoying the nice, relaxing weekend holiday, so enjoy this guest blog!

About a year ago, my husband and I started really watching our sugar and carbs in an attempt to lose weight and get healthier. As a result, I gave up the yummy sugary pancakes I used to have for breakfast and swapped them for eggs instead. However, I found that you can only eat so many eggs before you really get tired of them. In search of a healthier alternative for the pancakes, I was at my beauty shop one day and found a recipe for whole-wheat pancakes in a magazine. I modified it slightly to give it more flavor and my husband and I both gave it 2 thumbs up. It has all whole-grains and natural honey vs. sugar to give it some sweetness. Now we can still enjoy pancakes as an occasional treat and still know we are eating healthy. Enjoy!

Whole-Wheat Pancakes with Blueberry Syrup

Pancakes:

1 cup whole-wheat flour
1/3 cup cornmeal
1Tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/4 cups milk (I use 1%)
2 large eggs, slightly beaten
2 Tbs. vegetable oil
1 Tbs. white vinegar
2 Tbs. honey
1 tsp. vanilla

Syrup:
1/2 cup pure maple syrup
1 cup blueberries

Mix dry ingredients in a bowl. Add milk, eggs, oil, vinegar, honey, and vanilla and whisk until smooth. Let stand for 5 minutes, allowing batter to thicken. (If batter is too thick, think with a little more milk). Cook pancakes in non-stick pan with a little cooking spray. Flip pancakes when bubbles appear and pop on the surface. About 1/3 cup of batter per pancake will yield about 10 5” pancakes.

To make syrup, mix blueberries and syrup in a small saucepan and bring to a boil for about 5 minutes. The berries will start to burst and integrate with the syrup. Serve warm over the pancakes.