Homemade Blueberry Pancakes

I love making these pancakes.  They are super fast and easy.  I like being able to control the salt and sugar as well.   I eat them for breakfast, lunch or a late night snack.  Very satisfying favorite in my house.  Like I said before, I try to eat blueberries as much as possible because of their antioxidant properties (ranked among the highest antioxidant activity on a per serving basis), Vitamin C, manganese, and fiber.

**Did you know whole wheat flour or whole wheat pastry flour is still refined and processed? It's not the same as eating "whole grains."  Still, I choose whole wheat flour over white flour because I'm not a fan of eating chemicals and bleach.  White flour is stripped of it's two most nutritious and fiber-rich parts of the grain: the outside bran layer and the germ.  Plus, white flour contains Alloxan, a diabetes-producing chemical that destroys cells in the pancreas.  Alloxan is toxic, no joke.  Google it.

Click photo to enlarge

Ingredients:

1 1/4 cups whole wheat pastry flour (or buckwheat flour)
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups unsweetened soy milk
2 Tablespoons of safflower or canola oil
2 Tablespoon pure maple syrup, plus more for topping
1 teaspoon of pure vanilla extract
1 cup of organic blueberries, rinsed in cold water

Whisk together the dry ingredients first, then add the wet.  Stir in blueberries last.  Pre-heat and oil your nonstick griddle or large frying pan as you normally would and cook pancakes.  Top with pure maple syrup (Not Log Cabin please! It's really HFCS, yuck).  Makes about 10 pancakes.  Yum-o!

Note: if you are cutting back on sugar/calories, top with a sprinkle of powdered sugar instead of syrup.