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Whole Wheat Pancakes with Blueberry Sauce

May 06, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

There’s no better way to start your Mother’s Day celebration than with this wholesome and sweet dish. The pancakes are a simple mixture of whole-wheat flour, almond milk, salt, and baking soda. The blueberry sauce, a mixture of blueberries, fresh lemon juice, sugar, water, lemon zest, and vanilla extract, make this nourishing dish a real treat. My pancake batter turned out a bit thick so I added almond milk until it was the consistency I wanted. Top it all off with some of the whipped cream from the Dessert of the Week or a sprinkling of powdered sugar.

Ingredients – Makes about 12
  • 2 ½ cups whole wheat pastry flour or all-purpose flour
  • 2 tablespoons brown or white sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups nondairy milk (like almond)
  • Grapeseed oil or coconut oil for cooking the pancakes


1. In a big bowl, whisk together the flour, sugar, baking soda, and salt. Make a crater in the middle and add the milk. Mix together until there are no more dry spots, but don’t over-mix.

2. Heat a griddle or skillet over medium heat. Lightly grease the pan with some oil and pour pancake batter onto the griddle. Cook the first side for about 2 minutes or until bubbles appear on top. The bubbles mean your pancake has cooked through. Flip and continue cooking the other side for 1 to 2 minutes or until the pancake looks golden brown.

Adapted from: MD, MH. “Whole Wheat Banana Pancakes.” Thug Kitchen: The Official Cookbook. Rodale Inc: New York, 2014: Print.

Blueberry Sauce

Ingredients – Makes about 1 cup
  • ½ pound fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 large pieces lemon zest


1. Throw everything together in a small saucepan over medium-low heat. Stir, smashing some berries with the spoon along the way. Bring the pot to a simmer and cook for about 10 minutes, or until the sauce starts to thicken a bit. Take out the lemon zest; pour the sauce into a glass bowl, and let cool for 5 to 10 minutes. It should thicken as it cools.

MD, MH. “Blueberry Sauce.” Thug Kitchen: The Official Cookbook. Rodale Inc: New York, 2014: Print.

Rhea Torreon
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