Whole Wheat Blueberry Pancakes

I've been trying to eat healthier in the past few days. So in the midst of my parsley and spinach smoothies, I decided to add in some pancakes! These use entirely whole wheat flour which is nice.

I know it's not really the season for fresh blueberries, but my friend gave me this ginger syrup for my birthday and I thought it would really go well with them.

They turned out really nice and thick. It was challenging not to eat them all.

The ginger syrup has a confusing label which says "Does not require refrigeration" in English then "Refrigerate after opening" in French. I decided to live on the edge and not refrigerate. YOLO.

I will definitely have to go blueberry picking this summer and make these again!

Whole Wheat Blueberry Pancakes Makes 7 thick pancakes Adapted from Cooks.com 1 1/3 cup whole wheat flour 1/4 teaspoon salt 2 teaspoons baking powder 1/2 tablespoon sugar 1 2/3 cup (soy) milk 1 tablespoon vegetable oil 1 egg, beaten 1 cup fresh blueberries  Mix dry ingredients in a large bowl, then stir in wet ingredients until just mixed.  Fold in blueberries Cook about 1/3 cup batter at a time in a heated non-stick skillet over medium heat