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Adding plump, juicy blueberries to whole wheat pancake batter makes them healthier (and better!). It's a great way to start your day with a hefty serving of fruit. Drizzle some maple syrup for that extra indulgence.
Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.
Preheat oven to 95°C. Heat a nonstick pan over medium heat. Let a few drops of cold waterfall on the surface. If water bounces, sputters and instantly evaporates, pan is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in the oven. Repeat with remaining batter.
Garnish with additional blueberries if desired.
2 cups wholemeal flour
¼ cup natural sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups low-fat buttermilk
½ cup low-fat margarine, melted
2 punnets Driscoll's blueberries, plus more for garnish if desired
2 large eggs