Put into your blender:
- 2 cups whole wheat flour*
- 1/4 cup flax seeds (optional)
- 1/4 cup chia seeds (optional)
- 1/2 teaspoon salt
- 1 + 1/2 teaspoons baking soda
- 3 eggs
- 1 + 3/4 cups sour milk or buttermilk**
- fresh blueberries
Blend all ingredients except blueberries until smooth. (Sour milk varies in thickness, so you may need to add a little more or less to get the right pancake batter consistency.) Pour batter from blender onto a hot griddle lathered with coconut oil. Quickly dot 5 or 6 fresh blueberries on top of batter of each pancake. When the bubbles in the batter pop, flip over pancakes just once. Don’t flip more than one time, and definitely don’t press them down with the pancake turner. We want these to be light and fluffy!
Serve with cream cheese and sliced fresh fruit. I like strawberries or peaches for a whole grain healthy “bakery-pastry-tasting” delight. It might look and taste like dessert, but these are 100% good nutrition! Serves 4-6.
*Store freshly ground whole wheat (or kamut or spelt) flour in the freezer so you can have it handy for quick pancakes!
**I use raw milk that has gone sour, which really boosts nutrition. You could use grocery store or homemade buttermilk, or make your own sour milk by adding one tablespoon of lemon juice or vinegar to one cup of regular milk or reconstituted dry milk. Let it stand a few minutes to clabber before using. See several ways to make your own “sour milk” in the Hopkins Health Home Cooking recipe book.
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