**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.
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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.