Whole Wheat Blueberry Pancakes

Tyler is usually the maker of pancakes in our house.  I can only recall making them once before, though they did turn out well.  The official pancake maker is away this weekend, and I have been wanting to make a batch for freezing for some time, so I figured I'd give it another go.  We have a really great buttermilk pancake recipe from Tyler's mom that we have used in the past, though we are constantly trying to tweak it so that we can use more wholesome ingredients.  Today was no exception.  After having already decided I was making them (and telling T about it, so there was no going back), I realized that we didn't have any buttermilk or yogurt (the latter being what we usually use in place of buttermilk).  With a little creativity though I was able to whip up some super yummy, healthy blueberry pancakes using whole wheat flour instead of the traditional white stuff, and agave instead of sugar.

Whole Wheat Blueberry Pancakes - recipe makes about 2 dozen pancakes

3 cups whole wheat flour

1 tsp salt

1 1/2 tsp baking soda

3 eggs

3 tbsp light agave nectar

3 1/2 cups buttermilk OR plain yogurt (or in today's case I used 1 cup ricotta cheese and about 2 1/2 cups milk)

3 tbsp melted butter

1 1/2 cups blueberries

Sift together dry ingredients.  Beat eggs in a separate bowl then add agave, buttermilk/yogurt, and melted butter.  Add wet ingredients to dry and mix, then add blueberries.  Use 1/4 cup batter per pancake and cook on a hot, lightly oiled skillet about 3-4mins per side or until golden brown and cooked all the way through.

I like to freeze them wrapped in 4's for a quick breakfast throughout the week.