Whole Wheat Berry Pancakes
My favorite breakfast for a lazy Sunday morning is always some type of fruit pancakes. These whole wheat pancakes are fluffy, not too thick, and use only simple whole food ingredients. They are great with blueberries or blackberries, but are also great with other types of fruits that are in season like strawberries, bananas, and peaches.
- 1 1/2 cups whole wheat flour
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 3/4 cups plant milk or water*
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp mashed banana
- fruit of choice: berries, bananas, peaches etc.
- Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
- Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
- Add in the berries or chopped fruit. Make sure that the fruit you are using is not super mushy like applesauce, because it will change the consistency of the pancakes.
- Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
*Note: plant milk or water works fine. I like to use water because it is easier, but soy milk or oat milk would add a bit extra protein.