Yields: 22-25 pancakes Prep Time: 10 minutes Total Time: 45 minutes
Packed with B vitamins, fiber and iron from whole wheat flour and oatmeal, these pancakes get the morning off to a healthy start. Blueberries add a fruity flavor, plus are good for the health of the eyes and circulatory system.
3/4 cup whole wheat pastry flour
1 cup oat flour (or old fashioned oats ground in a clean coffee grinder)
1/2 cup almond flour (or ground almonds)
1 tablespoons cane sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups whole milk
1 1/2 tablespoon melted butter, plus 1/2 tablespoon for melting in pan to coat when cooking
1 1/2 teaspoon vanilla
1 1/4 cup blueberries, frozen or fresh (smaller blueberries tend to cook more evenly, yet larger ones add extra flavor)
1. Combine almond flour, whole wheat flour, ground oatmeal, baking powder, salt and sugar in a bowl and set aside.
2. Mix in milk, melted butter, egg, and vanilla. Beat well until mixture is well combined.
3. Gently fold in blueberries, incorporating them slowly into the mixture.
4. Heat pan to medium heat with remaining butter, and pour batter 1/4 c. at a time into pan. Cook 3-4 minutes or until bubbles start to come through. Flip and cook for a remaining 1-3 minutes, or until pancake is thoroughly cooked. Pancakes can be stored in an airtight container in the refrigerator for 1-2 days, or in the freezer for longer.
I love a good blueberry pancake. Period. And I have a problem. For the life of me, I cannot just make a plain old white flour pancake with loads of sugar and oil. From time to time, my husband will ask me just to make a regular old pancake or cookie, and I can’t. I just can’t resist an opportunity to get a little extra nutrition in at a meal. Part of it, too, is that I like to eat. Equally, I want to keep my health this mission is supported by swapping out less nutritious ingredients for ones with a higher nutrition density.
I will mention that smaller blueberries may be best for kids with any texture issues. I have written in other posts and recipes about one of my kiddos that is easily turned off by berries exploding in her mouth, or too much jelly in a peanut butter and jelly sandwich. So, for her, I use smaller blueberries, and it all works out fine. My oldest however, loves the bigger blueberries and for them to take over the whole pancake. Go figure!
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*This post was originally published March 26, 2015, and was updated April 14, 2016.