Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. After many years of research on blueberry antioxidants and their potential benefits for the nervous system and for brain health, there is exciting new evidence that blueberries can improve memory.

Most health research on blueberries involves their phytonutrient content. 'Anthocyanins' - the colorful antioxidant pigments that give many foods their wonderful shades of blue, purple, and red - are usually the first phytonutrients to be mentioned in descriptions of blueberries and their amazing health-supportive properties.(Information collected from here)

Egg less Blueberry Pancakes

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: America
Makes: 5-6 small pancakes

Blueberries- 1/2 cup
All purpose Flour/ Maida- 1/2 cup
Whole wheat flour/Atta- 1/2 cup (Could be replaced with maida)
Yogurt/Curd- 1/4 cup
Milk- 1 cup (I have used low fat; you could use full fat too)
Sugar- 1 and 1/2 tablespoons
Salt- 1/4 teaspoon
Baking Powder- 1 teaspoon
Baking Soda- pinch
Oil- 1 tablespoon (I have used olive oil; you could use refined oil too)
Butter- 1/2 teaspoon/ pancake

Blueberry Pancakes

  • In a bowl add together all purpose flour, wheat flour, baking powder and baking soda  and mix well with a whisk to evenly mix all the ingredients.
  • In a bowl add the yogurt and beat well without any lumps. 
  • Now add the sugar and salt and beat well until dissolved.
  •  Add the oil and beat well.
  • Add the flour mixture sifted and kept a scoop at a time and mix well. Once the mixture starts to becomes thick add some milk and loosen the batter like wise add milk and flour alternatively till the whole lot finishes. 
  • The consistency should be idli batter consistency.
  • Using the whisk mix well with out any lumps and set aside for 10 -15 minutes to ferment the batter.
  • Add the blueberries just before you prepare the pancake and mix well.
  • Heat a nonstick pan and add half a teaspoon of butter and cook the pancakes on low flame. Once the butter melts add a ladle full of batter and do not spread the batter.
  • Close with a lid for even cooking once the top of the pancakes forms air bubbbles slightly flip the pancake using a ladle.
  • Cook the other side till golden colour appears.
  • Serve with honey/pancake syrup/maple syrup drizzles on top.