My boys had been asking me for blueberry pancakes for about 5 days straight last week. Mornings before school get so hectic, it seems like all we have time for is cold cereal or breakfast bars. I ended up breaking down one morning and made them their blueberry pancakes.
This was a spontaneous recipe I came up with and I decided to add some flax seed meal that I bought from Trader Joes a few months ago. I always hear it is so good for you. These pancakes were really delicious, you hardly even know they are healthy.
It was funny, I went a little overboard and added about two times too many blueberries in the pancake batter, so the pancakes were a bit blue. My boys looked at them funny, but ate them because they had been waiting so long for pancakes! I love that they had no idea these were actually healthy. I thought they were great with all the blueberries, but I decreased the amount in the recipe below so the pancakes don’t turn blue on you! I’ll definately make these again, they were great.

Healthy Whole Wheat Blueberry Buttermilk Pancakes
3/4 cup whole wheat flour
1/4 cup Flax seed meal
1 teaspoon sugar
1/8 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons canola oil
3/4 Cup frozen blueberries, plus 1 Cup for garnish
1 Cup warm pure maple syrup

Stir together the flour, flax seed meal, sugar, cinnamon, nutmeg, baking powder, baking soda and salt. Stir in the the egg, buttermilk and canola oil until just combined. Stir in the blueberries. Pour the batter onto a greased hot skillet and cook about 2 minutes per side or until browned and cooked through. Serve with extra blueberries and pure maple syrup.
Makes 12 4-inch pancakes