Whole Wheat Pancakes

Love these whole wheat pancakes mainly because the almond butter and blueberry combo makes it a win! For the best results with the topping, warm the blueberries with a few ounces of water in a skillet for about 60 secs and top immediately onto the pancakes!

For the pancakes, you'll need...

- 1 cup whole wheat flour

- 2 tsp pure cane sugar

- 1/2 tsp baking powder

- 1/4 tsp baking soda

- 1 tbsp vanilla flavor

- 1/2 tbsp cinnamon

- a pinch of salt

- 1 cup almond milk (buttermilk if you're feeling dairy and rich)

- 1 egg

- 2 tbsp melted coconut oil (butter for the dairy lovers)

Directions..

Whisk all of the dry ingredients together in a medium sized owl (flour, sugar, powder, soda and cinnamon).

Whisk the wet ingredients together in a separate bowl (milk, eggs, oil/butter, vanilla)

Add the wet ingredients to the dry ingredients and mix lightly. You should still see plenty of lumps in the batter. DO NOT OVERMIX! Your pancakes will not be moist.

Add cooking spray and then add scoops of batter to a non stick griddle on medium to high heat (375 degrees) and let cook for a few minutes on each side.

Warm your blueberries (or fruit of your choice) to a small amount of water in a skillet on medium heat and let cook for about 60 secs. Add to pancakes as topping and drizzle with almond butter or maple syrup. Enjoy!

Add scoops of batter to a non stick griddle on medium to high heat (Cook on 37d degrees on a non-stick griddle.