Whole Wheat Blueberry Pancakes

If you're having a cold winter where you live, then you know that there's no better way to warm up on a chilly morning than by eating a hot and hearty breakfast. Pancakes are notoriously delicious, but are not typically the healthiest things to chow down for breakfast. 'Till now ;) These heart-healthy whole wheat blueberry pancakes are vegan: which makes them cholesterol-free. Even without eggs, these pancakes are super fluffy and have that perfect pancake thickness. They're delish. And if you're not sold already, maybe knowing the fact that they only have about 150 calories per cake might convince you to give them a try. (You'll likely be full after one, trust me). I wrap the leftovers in foil and a ziplock bag and freeze them, and pop them into the toaster for quick breakfasts all week long! This recipe makes 7-8 pancakes, each about 6 inches in diameter.

Ingredients

2 cups whole wheat flour

4.5 teaspoons baking powder

2 teaspoons ground cinnamon

1 tablespoon sugar

Dash of salt

2 cups almond milk (+up to 4 tablespoons, as needed for texture)

1 tablespoon lemon juice

1 tablespoon vinegar

2 teaspoons vanilla

2 cups fresh or frozen blueberries

Directions

In a medium bowl, mix all dry ingredients together. (Keeping blueberries out).

Mix wet ingredients together in a measuring cup or small bowl that holds a little more than 2 cups of liquid.

Pour the wet mixture over the dry, and whisk until everything is thououghly combined. Gently stir in the 2 cups of blueberries last.

Cook in a skillet (sprayed generously with cooking oil) on the stovetop over low heat. When bubbles start to pop in the batter, flip the pancake and cook for another 3-4 minutes.

Serve topped with a little pure maple syrup, and enjoy!!