Wholewheat Blueberry Pancakes

Ingredients

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup plain Greek yogurt
1 and 1/4 cups (300ml) milk
1/4 cup (60ml) pure maple syrup
2 large eggs
1 teaspoon vanilla extract
2 Tablespoons vegetable oil
1 and 3/4 cups (315g) frozen or fresh blueberries
Cooking oil spray

Method

Step 1: In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
Step 2: In another large bowl, whisk the yoghurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil.
Step 3: Pour the wet ingredients into the dry ingredients and gently whisk to combine. Very gently, fold in the blueberries using a rubber spatula or wooden spoon.
Step 4: Heat a pan over medium heat. Coat with non-stick cooking spray. Once hot, drop about 1/4 cup of batter on the pan. Cook until the edges look dry and bubbles begin to form on the sides. Flip and cook on the other side until cooked through. Coat pan again with cooking spray for each pancake or batch of pancakes.
Step 5: Keep pancakes warm in a preheated in oven until all pancakes are cooked. Serve.

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