You know what frustrates me?
I’ll tell ya.
When you order pancakes – whether they be banana, blueberry, chocolate chip, or what have you – at a restaurant, and set in front of you is a stack of pancakes with a measly scattering of whatever add-in you had your heart set on.
That’s where homemade pancakes come in. You can add in as many banana slices/berries/chocolate chips as you’d like.
Take these, for example. I stuffed these pancakes-for-one with a cup of plump blueberries.
Yes. A full cup!
Not to worry, they cooked up perfectly… ridiculous amount of blueberries and all.
See those bubbles up there? That’s when you know they’re ready to be flipped.
I think one of the most gratifying breakfast culinary creations to make is a stack of tender, fluffy, & perfectly golden brown pancakes.
Especially when that stack of deliciousness is aaaaalllll yours.
These pancakes are – quite literally – bursting with juicy blueberries. They are sweet enough to enjoy unadorned, but let’s be honest: what are pancakes without maple syrup?
Not as good as pancakes with maple syrup. Obviously.
I continue to be pleasantly surprised by how soft and pillowy pancakes can be when made with whole wheat pastry flour. You might expect them to be dense and chewy, but I can assure you they are the absolute antithesis!
I don’t think I can choose a favorite between these, the Chocolate Chip Banana Pancakes for One, and those PB & J Pancakes for One.
Maybe you should just invite two friends over to make – and share! – all three types of pancakes.
All I ask is that I be one of those friends ;).
Blueberry Buttermilk Pancakes for One
yield: 1 serving
- 1/2 cup whole wheat pastry flour
- 1 1/2 tsp evaporated cane juice, or other unrefined granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1 egg white
- 1/2 cup low fat buttermilk, well-shaken
- 1 cup (!) fresh blueberries, preferably organic
- canola oil cooking spray
- pure maple syrup, preferably grade B
- In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the egg white and buttermilk.
- Stir dry ingredients into the wet just until moistened. Gently fold blueberries into batter. Set aside to rest.
- Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful.
- When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with maple syrup.
Nutritional Information Per Serving (without maple syrup):
390.9 calories, 2.1 grams fat, 0.7 grams saturated fat, 79 grams carbohydrates, 11.9 grams fiber, 26.9 grams sugars, 15.1 grams protein