These easy Whole Wheat Pancakes are dairy free, vegetarian and delicious! Burst of blueberries and a whole wheat batter flavored with maple syrup make for a filling and healthy breakfast!
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, whisk together egg, maple syrup, vanilla, and oil until smooth and homogenous. Whisk in milk of choice.
Whisk dry ingredients into milk mixture. Cover with plastic wrap on the surface and allow to sit for at least an hour to overnight. This allows the flour to hydrate and the maple vanilla flavors to intensify.
When ready to cook, heat a nonstick pan over medium-low heat. Spray lightly with cooking spray then test a small pancake. Adjust heat as necessary. Cook on one side until the outside edges look matte and set and there are large bubbles popping in the center. If adding blueberries, wait until this same moment to add them or you will get raw bits around the fruit. This is especially true if they are frozen.
Flip and continue cooking until cooked through, another minute or so.
Continue cooking all pancakes. If you are blessed with a griddle, you can cook this entire batch in one go! Ready, set, breakfast!