Make Ahead Whole Wheat Pancakes with Fresh Blueberry Sauce

What’s better on a leisurely Saturday morning than a big plate of fluffy pancakes?  I’ll tell you what’s better, a big plate of fluffy pancakes made from a homemade, white whole wheat mix and topped with a fresh blueberry sauce.  Not only are they quick and easy, they’re also a lot healthier than pancakes made from a store bought mix.

Have you ever tried white whole wheat flour?  It’s made from white wheat and it’s nutritionally the same as traditional whole wheat flour, which is made from red wheat.  The benefit of white whole wheat is that it’s milder in flavor and has a softer texture.  It’s a great way to get your family to eat whole grains if they prefer refined white flour.  If you don’t tell them, they may not even notice.  These pancakes turn out soft and fluffy, just like pancakes should.

This pancake mix takes just minutes to mix together and you could easily double the recipe.  Then when you want to whip up some pancakes, all you have to do is whisk the mix together with the wet ingredients and you’ll have breakfast on the table in no time.

The fresh blueberry sauce is a perfect topping for these pancakes.  It’s super easy to make and can be made ahead, as well.  Just reheat it when you’re ready to eat.  To keep the sauce on the healthy side, I used a relatively small amount of  pure maple syrup to sweeten the sauce, rather than refined sugar.

Make Ahead Whole Wheat Pancake Mix

Recipe adapted from Mel’s Kitchen Cafe

• 6 cups white whole wheat flour
• 1/2 tbsp baking soda
• 1 tbsp baking powder
• 1 tbsp salt
• 2 tbsp sugar

Fresh Blueberry Sauce

• 1 pint fresh blueberries
• 1/4 cup pure maple syrup
• 1 tsp vanilla

Combine ingredients in a small saucepan.

Bring mixture to a bubble over medium heat.

Reduce heat to medium low to keep mixture at a low bubble.

Cook, stirring frequently, until most of the berries have burst and sauce has thickened, about 15 minutes.

ENJOY!