Blueberry Pancakes – Healthy Weekend Breakfast

blueberry-pancakes-wholegrains
Light & Fluffy Whole Grain Blueberry Pancakes

Whole-grain Blueberry Pancakes served with sizzling butter and some maple syrup – wouldn’t that be an ideal breakfast every morning??!! What could be more healthy, tasty and beautiful at the same time! Loaded with the goodness of whole-grains, antioxidant-rich blueberries, almonds and a flavoring of coconut milk, these pancakes are the ultimate balance of “tasty & healthy”. Dust them with some powdered sugar and enjoy with your coffee, these Whole grain Blueberry Pancakes will surely bring a smile to your face in the morning!

Note: These are a healthier version of pancakes; for the more traditional taste, replace whole-grain flour with all-purpose flour, and use buttermilk instead of regular milk.


Whole Grain Blueberry Pancakes


Ingredients
Makes about 6 pancakes


3/4 cup whole-grain (wheat) flour
1/4 cup oat flour (or substitute the oat flour for regular or whole-grain one)
1 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1 cup fresh blueberries (or frozen and thawed)
4 tbsp slivered almonds
1 cup milk
1 large egg – lightly beaten
2 tbsp butter – melted
2 tbsp coconut milk
confectioner’s sugar – for dusting


Method
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter to this.


Stir all the remaining ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix. Finally fold in the blueberries and almonds.


Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. (If a drop of water dropped onto the pan starts to sizzle, the pan is hot enough). Now pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color (about 30 seconds), then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a dab of butter and maple syrup, or simply dust them with some confectioner’s sugar! These fluffy whole grain blueberry pancakes are simply delicious! In fact, I could say this is my favorite pancake recipe ever!


Comments

  1. there’s no sugar in the pancakes Julia – just some sprinkled on the top…you can use any other syrup, maple, blueberry or any else for the sweet taste:)

  2. Looks lovely, but I can’t find how much sugar I need…

  3. Now those look like great pancakes!!

  4. those have got to be the most delicious-looking pancakes EVER!

    -sarah

  5. Look delicious!

    I made bananna choc-chip the other day. Should probably write that up in my blog. Means I’ll have to cook it again to get a picture though =).

    I took a mark off your stars for your rating though (sorry) because there is no way pancakes are a ‘healthy’ breakfast =). Only in America.

  6. glad we have many blueberry fans:) yeah, this pancake recipe is my absolute favorite!:)

  7. Oh yum .. pancakes for breakfast and blueberries at that!

  8. They do look beautiful, Mansi.
    Great way to start off a day.
    Thanks for participating in WBB and have a great time.

  9. ooh!! those look divine Mansi! blueberries and coconut – sounds delicious!:)

    ~jenny

  10. Beautiful pancakes!!!! I guess I wont have to go to IHOP to get my pancakes anymore 🙂

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