Instructions

• In a medium bowl, whisk together 1 cup whole wheat flour, 1 1/2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon. Set aside.
• In a separate large measuring cup or bowl, whisk together 1 cup plain kefir plus 2 tablespoons, 1 tablespoon canola oil, 1 large egg, and 1 teaspoon vanilla extract until combined.
• Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; batter should be slightly lumpy. Do not overmix.
• Heat a nonstick griddle or skillet over medium heat until hot. Drop about 1/4 cup of batter per pancake onto the griddle, leaving a few inches between pancakes.
• Cook pancakes until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the other side is golden brown, about 1–2 minutes more. Transfer cooked pancakes to a plate and keep warm while you finish the rest.
• To make the blueberry sauce: In a small bowl, whisk 2 teaspoons cornstarch into 1/4 cup water until smooth. In a small saucepan, combine 2 cups frozen blueberries and 2 tablespoons agave nectar or honey. Add the cornstarch mixture, then cook over medium heat, stirring frequently, until the blueberries soften and the sauce thickens, about 8–10 minutes.
• Remove the sauce from heat. If you prefer a smoother sauce, mash some of the berries with a spoon.
• Serve the pancakes warm topped with the blueberry sauce.