Eggless Blueberry Pancake ~ Whole Wheat Pancake

Eggless Blueberry Pancake ~ Whole Wheat Pancake

All the pancakes in my blog as far has been wholewheat pancakes, I think I'm in love with wholewheat ones...though I have tried making using all purpose flour/maida but I end up using whole wheat.  
Anyways so here is simple and quick blueberry pancake, I got this lovely, fresh blueberry pack from the organic session of fair price to make something else and but made with this pancakes for a filling breakfast (actually it was a brunch). 


Whole wheat flour/All purpose flour - 1 cup
Sugar/Jaggery powder - 3 tbsp [according to taste]
Salt - 1/4 tsp
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Butter/Oil - 2 tbsp or less
Milk/Butter/Water - 1.5 cup
Blueberry fresh/frozen - 1/2 cup 
~ Add egg if you want. 


1. Wash and keep the blueberries aside.  If using frozen then thaw it.

2. In a bowl whisk flour, baking soda & powder, salt, sugar or jaggery (I used jaggery powder).  Add milk or butter milk and whisk everything well to combine and keep aside for 15 to 30 minutes. [Do not over mix the batter or the pancakes will be tough]
~ I used 1 cup milk and 1/2 cup water.  
[If using egg, the whisk the egg in a separate bowl and add in batter along with milk.]

3. Heat a pan or skillet apply oil or butter whatever you want to use, pour 1 ladle of batter and let it batter spread by itself.  Drop 5-6 blueberries on each pancake and cook until bubble appears or edges becomes brown around 2-3 minutes in medium flame.  

4. Flip over the pancakes and cook another 2-3 minutes or until golden brown.  Repeat the process for remaining batter.


Serve hot/warm pancakes with maple syrup or honey and little butter on top if you prefer :)

Have Good Weekend ~~