Whole Wheat Blueberry Banana Pancakes

Whole wheat blueberry banana pancakes... whew that was a mouthful. But, I will never buy store bought pancakes again! Not only are these more delicious than any frozen waffle or pancake you can purchase at the store, they are easy to make, 100 percent natural, and are just darned delicious. The best part is, you can freeze them in between sheets of parchment or wax paper and pull them out for breakfast - just pop right into the toaster : ) I have adapted this recipe from 100 days of real food - and I hope you enjoy!

Once upon a time, I had the picture of my delicious pancakes. But I lost it, so you get this random one of some bananas and blueberries from google : ) 

INGREDIENTS

2 cups whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon of honey

2 large eggs, beaten lightly

1 teaspoon ground cinnamon

1 3/4 cups milk

2 tablespoons unsalted butter, melted

1/2 cup fresh or frozen blueberries

2 ripe bananas, mashed

DIRECTIONS

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. 

2. Make a well in the center of the dry mixture and pour in the honey, eggs, cinnamon, milk, and butter. Mix together lightly just until mixed - be gentle!

3. Gently fold in the bananas and blueberries. 

4. Heat a griddle or large skillet to medium high heat. Add pancake batter to the skillet, flipping when bottom side is brown. 

FREEZING TIPS

*Make sure to divide them with wax or parchment paper, otherwise they will stick together with a vengeance!

*Completely cool pancakes to room temperature before freezing.