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Whole Wheat Blueberry Buttermilk Pancakes

Fluffy homemade buttermilk pancakes with blueberries.
Whole Wheat Blueberry Buttermilk Pancakes

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Servings: makes about 25 Pancakes
Total Time: 20 minutes
Recipe by: Rae


1 cup whole wheat flour
1 cup oat bran
1 tsp baking powder
1/2 tsp baking soda
pinch salt
2 cups buttermilk
2 large eggs, beaten
1 TBSP oil
1 tsp vanilla
1/2 cup blueberries, fresh or frozen


1. In a large mixing bowl whisk the flour, oat bran, baking powder, baking soda, and salt.

2. In a smaller bowl whisk together the buttermilk, eggs, oil, and vanilla.

3. Pour the liquid ingredients into the dry ingredients and stir together. Do not over mix, lumps are beneficial.

4. Heat a griddle to 350 degrees and allow the batter to sit the time it takes for the griddle to heat.

5. Fold the blueberries into the batter with a spatula.

6. Scoop 1/4 cup pancake batter on to the hot griddle. Once the pancakes have set on the sides and have bubbles on top flip them and cook on the other side until light and fluffy. About 3 minutes per side. Continue until all batter is used.

7. Serve with your favorite toppings.

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Whole Wheat Blueberry Buttermilk Pancakes

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