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Whole-wheat blueberry pancakes

August 2, 2022
Recipe

Wholesome whole grains and blueberries make these pancakes rich in protein, fiber and B vitamins.

Serves 6

White whole-wheat flour is smoother in texture than is regular whole-wheat flour.

To make this plant based, use milk and egg substitutes.


In a large bowl, mix flour, baking powder, sugar and cinnamon together.

In another bowl, beat milk, egg and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened. Add blueberries and stir gently.

Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.


  • 1 1/3 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 1/3 cups skim milk
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 2 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 163 Calories 29 g Total carbohydrate 32 mg Cholesterol 4 g Dietary fiber 2 g Monounsaturated fat Potassium 7 g Protein 0.5 g Saturated fat 2 pancakes Serving size 203 mg Sodium 4 g Total fat

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