Whole Wheat Blueberry Pancakes

When I was diagnosed with Lyme Disease a few months ago, the last thing I thought was that I would have to change my diet.  CHANGE MY DIET?!?!?  What a devastating thought for me since most things in my life revolve around food.  It is not uncommon to hear me talk about what we're having for dinner while we're eating lunch.  Going out for ice cream is something we LOVE to do in the summer and I love to cook without having to worry about fat content or calories or how many grams of sugar I consume in a day or whether or not a food is a part of the nightshade family.  Well, those days are gone.  Hopefully not forever but it is a possibility.  So, I've spent a lot of time figuring out what I can eat.  I tried a "Lyme diet" and made it through about 2 weeks.  Sometimes I would just rather eat that cookie and be in pain then not be able to enjoy food at least once in a while.  Some changes I have made - I cut out sugar - now I use Stevia or Agave Nectar, try to avoid processed foods, sea salt instead of regular salt, I only cook with olive oil, I eat a ridiculous amount of organic vegetables and other organic foods (IF I can afford it) and cut out most white foods.  I've switched to brown rice and whole wheat flour.  And who knew that whole wheat flour was so delicious!?  It has a sort of nutty, rich flavor and is great for baking.  Today I attempted whole wheat blueberry pancakes and oh my!  These are deeeelicious!  I suggest you stop using that baking mix in a box or that pre-made batter in the shaker (ewe) and buy yourself a bag of whole wheat flour instead.

Whole Wheat Blueberry Pancakes

(makes about 4 medium pancakes)

3/4 c. whole wheat flour

1-1/4 tsp. baking powder

1 egg

1/2 cup milk

1/4 tsp. salt 

1 tbsp. agave nectar (or Stevia, sugar, etc.)

1/2 c. blueberries

splash of cream or additional milk

Sift together the flour and baking powder.  Set aside.

Mix the egg, milk salt and sweetener together in a bowl.  Gradually incorporate the flour mixture.  At this point I thought it was a bit too thick so I added a splash of cream.  You can add more milk instead if you'd like - about 2 tbsp.  The batter should be thin enough that it pours but not so thin that it's runny.  Fold in the blueberries.

Preheat a heavy-bottomed skillet over medium heat and spray with cooking spray.  Pour about 1/4 cup of batter in the pan for each pancake and cook until bubbly or slightly brown.  Turn and continue cooking until golden brown.

ENJOY!  These are so tasty and moist that you don't even need syrup with them.