When I think of lunch and dinner, my mind automatically conjures up images of savory dishes. But breakfast is special. It can be sweet, savory, or anything in between. I’ll be honest, I generally don’t gravitate toward sweet breakfasts. I’ll choose an omelet over french toast on most days, and I won’t feel like I missed out on anything. That hasn’t always been the case, though. As a child, I remember loving the morning after a family birthday party because we inevitably had leftover birthday cake. I could usually either sneak a piece before my parents woke up or my siblings and I would convince them that it was a perfectly acceptable breakfast. Considering the alternative was usually a sugary cereal like Lucky Charms, it wasn’t really a huge difference, but somehow it felt like we were being allowed to get away with something bad. And now I’m working to become a registered dietitian…my how times have changed!
Once in a blue moon, I have a craving for something sweet like pancakes. If that happens on a day that neither my BF nor I have anywhere to be, I will indulge that craving. Of course, I try to make them as healthy as I can, and in my search for something nutritious yet fluffy and delicious, I came up with these little gems. I used whole wheat flour with a little almond flour to lighten them up a bit. A touch of Greek yogurt adds creaminess, and I went light on the butter. And the cardamom adds an unexpected warmth that perfectly compliments the sweet blueberries. Don’t be scared by the photos – I have yet to master the art of the perfect round pancake, but trust me when I say that what they lack in looks they make up for in deliciousness.
Blueberry Cardamom Whole Wheat Pancakes
Serving Nutrition: 345 calories, 12 g protein, 15.3 g fat, 798 mg sodium, 6.4 g fiber, 42.3 g carbohydrates
1 cup whole wheat flour
1/2 cup almond flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp cardamom
2 Tbsp sugar
1 tsp vanilla extract
1 heaping Tbsp plain Greek yogurt
1 1/4 cup milk
2 Tbsp melted butter
1 cup blueberries
1. Mix flour, baking powder, salt, cinnamon, and cardamom in one bowl.
2. Mix remaining ingredients (except blueberries) in a separate bowl.
3. Stir wet ingredients into dry ingredients until dry ingredients are all mixed in but small lumps remain in batter.
4. Fold blueberries into batter.
5. Heat non-stick skillet over medium heat.
6. Scoop small amounts of batter onto skillet at a time and cook for about 2-3 minutes, or until the edges start to set, flip and cook the other side for a couple of minutes. Both sides should be golden brown.
7. Serve with your choice of toppings and devour!