Blueberry Multigrain Pancakes

• 1/2 cups Whole Wheat Flour
• 1/2 cups Oat Flour
• 1/4 cups Rye Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 2 whole Egg Whites
• 3 Tablespoons Olive Oil
• 2 Tablespoons Agave Nectar (or Honey)
• 1 cup Almond Milk
• 1 teaspoon Pure Vanilla Extract
• 1 cup Fresh Blueberries, Plus More To Serve
• Maple Syrup, To Serve

1. Preheat the oven to 200u0b0F. Line a baking sheet with parchment paper or a silicone mat. Place the baking sheet in the oven. The oven is used to keep the finished pancakes warm while cooking the others.
2. In a small bowl, whisk together the wheat flour, oat flour, rye flour, baking powder, and salt.
3. In a large bowl, stir together the egg whites, olive oil, agave nectar, milk, and vanilla. Add the dry ingredients and stir until fully incorporated. Carefully stir in the blueberries.
4. Lightly oil a skillet, griddle, or frying pan and place over medium heat. When the pan is fully heated, use a large ice cream scoop to scoop up the batter and pour it into the pan. Make sure you are scooping enough blueberries up in each scoop.
5. Cook until bubbles form in the batter and then flip the pancake. Continue to cook until lightly browned on both sizes. Place the pancake on the baking sheet in the oven to keep warm. Repeat with the remaining batter.
6. To serve the pancakes, place a few blueberries on top of your stack of pancakes and drizzle with maple syrup. These pancakes are so flavorful and moist that not a lot of syrup is needed. Enjoy!
7. Recipe adapted from Annie Eats, who adapted it from Smitten Kitchen.

whole wheat flour, oat flour, ubc, baking powder, salt, egg whites, olive oil, honey, almond milk, vanilla, fresh blueberries, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/blueberry-multigrain-pancakes/ (may not work)