These Whole Wheat Blueberry Pancakes are wholesome, delicious, and easy to make in a blender! They are made with whole unground wheat, yet they are light and fluffy.
Whole Wheat Blueberry Pancakes in a Blender
These Whole Wheat Blueberry Pancakes are wholesome, delicious, and you really do make them in the blender. The blender breaks down the wheat kernels and creates a light and healthy batter. You would think that whole wheat pancakes would be super dense and heavy, but these pancakes are actually light and fluffy. The best part in my opinion is the fresh blueberries. When you blend the batter it becomes warm and this causes the blueberries to get plump and juicy when you add them in. It makes my mouth water just thinking about it!
I used my new Blendtec blender and it actually blended the wheat and milk in half the time that it used to take with my old blender. I was so surprised! These blueberry pancakes are incredibly filling and satisfying.
I love my Blendtec blender. I got it about two weeks ago and I have made smoothies every morning for breakfast that are out of this world. My family is loving it. However, I thought it was time to try something other than smoothies for breakfast. I’ve had this Whole Wheat Blender Pancakes recipe for years and thought I would give it a try in my Blendtec.
Best Pancake Syrup Recipes
I served these pancakes with our version of Kneaders Caramel Syrup. These pancakes are also delicious with Nicea’s Homemade Yogurt Syrup. Both of these syrups have a creamier texture that enhances the richness and flavor of these pancakes. Of course, traditional maple syrup is always a favorite.
How to Make Whole Wheat Blueberry Pancakes
This recipe makes about 12 pancakes. You can double the recipe in your blender without having to make a second batch.
Whole Wheat Blueberry Pancakes
Pour raw wheat and milk into a blender.
Blend for 8 minutes. If using a Blendtec, you will only need to blend for 4 to 5 minutes.
You will be able to tell when the wheat is all blended.
Add the remaining ingredients, except the blueberries, and blend for another minute.
Gently stir in the blueberries by hand.
Pour 1/4 cup batter per pancake onto a heated pancake griddle (about 325 degrees).
Flip the pancake when the top is bubbly and the edges are turning a light brown.