Healthy & Hearty Blueberry Pancakes

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How to Make Healthy Whole Wheat Pancakes

Stack of Hint of Wholesome Hearty Blueberry Pancakes

Shout out to my classmates Rebecca, Natalia, and Leah for working with me to develop this recipe for a Food Science class project! 

Fresh pancakes are always a delicious breakfast option. These hearty pancakes are packed with whole wheat flour, walnuts, and sunflower seeds, making them both filling and satisfying. The hints of almond and cinnamon add a nice, subtle flavor.  The blistered blueberry topping adds sweetness, but feel free to drizzle on some honey or maple syrup!

Healthy & Hearty Blueberry Pancakes

Stack of Hint of Wholesome Hearty Blueberry Pancakes

Yield: Makes 12 pancakes

Ingredients:

Pancakes:

½ cup whole wheat flour
½ cup oat flour
½ cup rolled oats
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ cup raw walnut pieces
¼ cup raw sunflower seeds
1 medium banana
1 cup milk
1 egg
1 tsp almond extract
1 cup frozen blueberries
Cooking spray

Topping:

1 pint fresh blueberries, rinsed
1 tsp of sugar
1-2 teaspoons lemon juice
Maple syrup or honey (optional)

Directions:

For the Pancakes:

  1. In a mixing bowl, combine whole wheat flour, oat flour, rolled oats, baking powder, baking soda, and cinnamon.
  2. Place walnuts and sunflower seeds in a food processor or blender, and pulse until they have a grainy texture. Add to the dry ingredients and combine.
  3. Mash the banana in a separate bowl and add the milk, egg, and almond extract. Whisk to combine (or since we already made the Vitamix dirty, throw in all the wet ingredients and blend until smooth). Add the wet ingredients to the flour mixture and stir until a batter forms. Fold frozen blueberries into the batter.
  4. Place griddle over medium heat and coat with cooking spray. Ladle ¼ cup of batter onto the griddle to make a pancake (I use a large ice cream scoop), then form 1-2 other pancakes on the griddle, keeping space between them. Cook until bubbles form in the pancake and the edges are set, about 2-3 minutes. Flip and cook for 1-2 additional minutes.
  5. Transfer pancakes to a platter and cover loosely with foil. Repeat with the remaining batter, adding cooking spray as needed.
  6. Serve pancakes hot with blueberry topping (recipe follows), and maple syrup if desired.

For the Topping:
Place blueberries, lemon juice, and sugar in a sauté pan over high heat, stirring gently occasionally. You want to remove the blueberries when they are hot, and right when they begin to burst.

Hearty Blueberry Pancakes

 

As you can see, these pancakes are definitely hearty. They are full of grains, nuts, and seeds so they are made to satisfy! Blueberry pancakes that are made to power you through the day! Enjoy!

How do you “healthify” your pancakes? Let me know!

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