"Healthier" Blueberry Vanilla-Almond Pancakes

I love pancakes.  

My kids love pancakes. 

 I miss making pancakes.

I miss devouring pancakes.

Once upon a time, I used to make pancakes at least once a week. Whether it was for breakfast or dinner.  We are a pancake eating family around here. I really miss them.  Yesterday at dinner I thought I was going to die if I had to eat another bite of grilled chicken and vegetables.  I kept thinking about fluffy pancakes and salty sausage links. That's what I really wanted to eat for dinner.  Plus my daughter kept asking me to make strawberry pancakes, which wasn't helping matters at all yesterday!  So I promised her that the next day for dinner I would make blueberry pancakes.  I have a go-to pancake recipe, but it isn't very healthy so I decided to make my version of "healthy pancakes." They did not disappoint!  

I know these aren't super healthy, but they are definitely healthier than the original recipe.  Plus you get all the great benefits of fresh blueberries and some added protein from the almonds.  

Recipe:

Ingredients:
3/4 cup whole wheat flour
3/4 cups all purpose white flour
2 1/2 teaspoons baking powder
2 Tablespoons granulated sugar
Pinch of Salt
1 Cup fat free milk
1 Egg
2 Tablespoons olive oil
1 Tablespoon Vanilla Extract
Sliced almonds
Fresh blueberries

Instructions:
In a mixing bowl sift wheat flour, white flour, sugar, baking powder and salt.  In separate bowl combine milk, egg, oil, and vanilla.  Whisk until combined.  Add wet ingredients into dry ingredients. Whisk until combined.  Do NOT over mix the batter.  (Since you are using wheat flour it will already be a little more dense than regular pancakes, so just mix until combined.)  Let sit in refrigerator for at least an hour. (you can use it right away, I just like to let my pancake batter sit for a little while before using it) Heat griddle to medium heat and spray with non-fat cooking spray.  Pour batter 1/4 cup at time and then put your blueberries and almonds on top of wet pancake batter. Cook on one side until golden and then flip to cook the other side.  Top with more fresh blueberries and almonds and syrup if desired.

*I topped mine with a sprinkling of powdered sugar and it was absolutely divine.
**You can use this same batter for waffles as well. Just add a little less milk so the consistency is a little thicker.

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