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Before diving into the preparation of these pancakes, let’s explore the key ingredients that make them a healthier choice compared to traditional pancakes. Whole wheat flour is at the forefront of this recipe, and its benefits are numerous. Unlike refined white flour, whole wheat flour retains the bran, germ, and endosperm of the wheat grain, making it a richer source of nutrients. This means that whole wheat flour is higher in fiber, which aids digestion and can help maintain a healthy weight by keeping you feeling fuller for longer. Additionally, it provides essential vitamins and minerals, including B vitamins, iron, magnesium, and zinc.

Whole Wheat Blueberry Flax Pancakes

Indulge in a wholesome breakfast with these delicious Whole Wheat Blueberry Flax Pancakes! Bursting with flavor and packed with nutrients, this easy recipe blends whole wheat flour and ground flaxseed for a nutritious twist on a classic favorite. With creamy buttermilk and sweet blueberries, these pancakes are sure to start your day off right. Perfectly fluffy and ready in just 20 minutes, serve them drizzled with maple syrup and extra berries for a delightful treat!
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Ingredients
  

1 cup whole wheat flour

2 tablespoons ground flaxseed

2 tablespoons brown sugar (or coconut sugar)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or plant-based milk mixed with 1 tbsp vinegar)

1 large egg

2 tablespoons melted coconut oil (or unsalted butter)

1 cup fresh or frozen blueberries

Maple syrup and additional berries for serving (optional)

Instructions
 

In a large mixing bowl, combine the whole wheat flour, ground flaxseed, brown sugar, baking powder, baking soda, and salt. Whisk until well blended.

    In another bowl, whisk together the buttermilk, egg, and melted coconut oil until smooth.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined (the batter may be slightly lumpy; do not overmix).

        Fold in the blueberries carefully to avoid breaking them.

          Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.

            Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

              Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.

                Remove from the skillet and keep warm while you repeat with the remaining batter.

                  Serve warm, drizzled with maple syrup and topped with additional blueberries if desired.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (makes about 8 pancakes)