I love these whole grain blueberry pancakes. I made them for the kids on my street and got two thumbs up from each and every taster. My daughter’s only comment was that she’d prefer them with chocolate chips instead of blueberries (we have more than one chocolate lover in the family!). If you do decide to substitute chocolate chips for berries, add only about ¼ to ½ cup (60 to 125 mL) of the chocolate chips. I do, however, encourage you to try them with berries as well.
Serves 4 to 5
- makes 10 pancakes, about 4 inch/10 cm in diameter
1 ½ cups (375 mL) whole wheat flour
1 cup (250 mL) large flake oatmeal
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
½ tsp (2.5 mL) nutmeg
½ tsp (2.5 mL) baking soda
1 ½ cups (375 mL) skim milk
½ cup (125 mL) orange juice
2 tbsp (30 mL) canola oil
1 tsp (5 mL) vanilla extract
1 egg, beaten
1 cup (250 mL) wild blueberries, frozen or fresh
- Can substitute raspberries or blackberries or use mixed berries too!
- In large bowl mix together all dry ingredients.
- In medium size bowl whisk together all wet ingredients.
- Add the wet ingredients to the dry ingredients and stir until just moistened. Fold in the blueberries.
- Heat large non-stick skillet or griddle over medium heat. Spray with non-stick oil. Pour about 1/3 cup (75 mL) batter for each pancake. Cook until bubbles break on top and bottoms are golden (about 2 minutes). Flip and cook until golden on bottom (about 1 to 2 minutes).
- Keep warm in oven or serve immediately with pure maple syrup. Enjoy!
Nutrition Information Per Pancake: 162 calories, 4 g fat, .5 g saturated fat, 26 g carbohydrates, 4.5 g sugars, 4 g fibre, 6 g protein, 152 mg sodium