Best Whole Wheat Pancakes with Blueberry Syrup

First off, I have to say — these pancakes were out of this world. Unbelievably good. Fluffy and tall, with a whiff of coconut and a tender crumb. Made with 100% whole wheat pastry flour and doused in a lightly sweetened blueberry syrup, they’re a healthy, filling way to start your morning! The pastry flour is ground much finer than regular whole wheat, so much so that the finished product is indistinguishable from white flour pancakes in texture and taste.

I made the yogurt for this recipe with 2% organic milk. For the sake of your pancakes’ texture and taste, low-fat is preferable to non-fat, and you don’t want to leave out the coconut oil either. Some fat is good for you, and even helps your body to absorb the fat-soluble Vitamin E in the blueberries!

The blueberry sauce is just sweet enough, with a good kick from the lemon juice and lemon zest. It’s a refreshing alternative to hyper-sweet maple syrup, and won’t leave you in sugar shock.

Oh and one more thing — the pancake batter is rather thick. As well it should be — cooking a thick batter over low heat in a cast iron skillet is a fool-proof way to ensure well-risen pancakes.

Best Whole Wheat Pancakes

makes about 8 four-inch pancakes

1 C. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain lowfat yogurt
1 large egg
2 Tbsp. coconut oil
1 Tbsp. agave syrup

1. Combine the flour, baking powder, and salt in a medium mixing bowl. Stir to distribute the baking powder and salt evening throughout the flour.

2. Make a well in the center of the flour, and add the yogurt, egg, coconut oil, and agave syrup to the bowl. Stir from the center, mixing until the flour is incorporated into the batter.

3. Heat a cast iron skillet over a low flame, adding a dab of coconut oil to grease the pan. Measure out 1/3 C. portions of pancake batter onto the skillet. Using a knife or offset spatula, spread the batter out into 4″ circles — it is too thick to spread out without a little help!

4. Cook the pancakes for about two minutes on the first side, then flip and cook for another two minutes on the second side.

5. Hold pancakes in a warm (200F or less) oven until ready to serve.

Blueberry Syrup

makes about a cup and a half of syrup

1 C. fresh or frozen blueberries
zest of one lemon
juice of one lemon
2 Tbsp. agave syrup
1 Tbsp. corn starch
1 Tbsp. water

1. In a small (1 quart) saucepan, combine the blueberries, lemon zest, lemon juice, and agave syrup. Cook over medium heat until boiling.

2. In a small bowl, mix the corn starch and water to create a slurry.

3. Turn the heat down to low, then pour the corn starch slurry into the blueberry mixture. Stir until thickened.