WHOLE WHEAT BLUEBERRY PANCAKES
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
Provided by brossettelewis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 5
Number Of Ingredients 7
Steps:
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g
BLUEBERRY BUCKWHEAT PANCAKES
Steps:
- In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
- Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Nutrition Facts : Calories 435 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 110 milligrams, Sodium 640 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 13 grams
OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES
Blueberries, oatmeal and whole wheat flour sounds awful, but tastes GREAT. My 5 year old and 19 month old love them.
Provided by CARTERSSJC
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat a lightly oiled griddle over medium heat.
- In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
- In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
- Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 30.8 g, Cholesterol 69.8 mg, Fat 10.9 g, Fiber 3.3 g, Protein 8.2 g, SaturatedFat 1.8 g, Sodium 529.6 mg, Sugar 6.9 g
WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE
This is a refresh of a Wholeliving.com recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk -- depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too "nutty." To make the compote, you can use fresh or frozen blueberries -- up the lemon juice for more tartness and up the sugar for more sweetness.
Provided by Kristine at Food.com
Categories Breakfast
Time 15m
Yield 10-12 pancakes, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
- To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
- To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
AMAZING LIGHT WHOLE WHEAT BLUEBERRY PANCAKES
This is a great LIGHT pancake recipe. I recently adjusted the flour in this recipe at the reviewers suggestion. It is really important to use whole wheat pastry flour in these, I cannot stress that enough, it makes them so tender and fluffy. I like Bob's Red Mill, I adapted this recipe from one on the bobs red mill bag. If you want to make this lighter you can leave out the oil and use 1/4 cup egg whites instead of whole egg. This recipe is also high in fiber and you can use nonfat greek yogurt in place of regular yogurt to bring up the protein content as well. Sometimes I also add a few spoons of milled flax to add omega 3's. Another option I enjoy is to make these a little sweet by adding in a couple packets of splenda or stevia and a teaspoon of vanilla. Enjoy this healthy and very delicious recipe. It is also great with a little warm maple syrup.
Provided by TaterBug
Categories Breakfast
Time 15m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients into a large mixing bowl.
- In a separate bowl, whisk the egg, milk, oil and yogurt together well, then add to dry ingredients.
- Stir until just combined then fold in blueberries.
- Fry pancakes on a hot oiled pan or griddle on medium high heat, wait until top is filled with bubbles to turn, turning once. Makes 6 pancakes.
Nutrition Facts : Calories 158.4, Fat 3.8, SaturatedFat 0.7, Cholesterol 36.5, Sodium 345.6, Carbohydrate 25.3, Fiber 3.5, Sugar 2.9, Protein 7.6
BLUEBERRY WHOLE-WHEAT PANCAKES
Categories Blender Food Processor Breakfast Brunch Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about sixteen 5-inch pancakes
Number Of Ingredients 16
Steps:
- To make pancakes:
- In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries , and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. Serve the pancakes with the syrup.
- To make blueberry or maple syrup:
- In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Purée the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 200°F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream. Makes about 6 cups.
BLUEBERRY WHOLE WHEAT PANCAKES
Stop for breakfast. I found this recipe in Ladies' Home Journal magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free pancake syrup for the maple syrup.
Provided by internetnut
Categories Breakfast
Time 18m
Yield 30 pancakes, 30 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl beat eggs well. Add milk and syrup. Add dry ingredients and combine well. Stir in melted butter.
- Pour onto hot, lightly greased griddle to form 3-inch cakes.
- Sprinkle blueberries on top of each pancake.
- When pancakes stop bubbling and are nicely browned on the bottom, turn.
Nutrition Facts : Calories 60.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 19.1, Sodium 134.3, Carbohydrate 8.9, Fiber 1.2, Sugar 1.8, Protein 2.1
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- In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
- In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the blueberries using a rubber spatula or wooden spoon. Especially if you are using frozen blueberries, you want to use a light hand when mixing because they will bleed some juices and therefore, some color.
- Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray for each pancake or batch of pancakes.
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