Heart-Healthy Blueberry Pancakes
Start your morning with a burst of flavor and nourishment with these **Heart-Healthy Blueberry Pancakes**! Crafted with a wholesome blend of whole wheat flour and oat flour, these pancakes are packed with fiber to keep you full and energized. Flaxseeds add a boost of omega-3 fatty acids, while almond milk and apple cider vinegar create a dairy-free, tangy "buttermilk" base. Sweetened naturally with honey or maple syrup and loaded with juicy blueberries, these fluffy pancakes are as nutritious as they are delicious. Perfectly golden with minimal oil, they’re ideal for anyone seeking a low-fat, nutrient-rich breakfast. Pair with fresh fruit or a drizzle of maple syrup for a guilt-free treat that delights your taste buds and supports your heart health. Ready in less than 30 minutes, these pancakes are the ultimate way to start your day with vitality and flavor!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Oat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseeds
- 1.25 cups Almond milk (unsweetened)
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey or maple syrup
- 0.5 teaspoon Vanilla extract
- 1 cup Blueberries (fresh or frozen)
- 1 tablespoon Olive oil or cooking spray
Instructions
In a medium-sized mixing bowl, combine the whole wheat flour, oat flour, baking powder, baking soda, salt, and ground flaxseeds. Stir well to ensure they are evenly mixed.
In another bowl, whisk together the almond milk and apple cider vinegar, allowing it to sit for a minute to curdle slightly. This will create a homemade buttermilk substitute.
Add the honey or maple syrup and vanilla extract to the almond milk mixture. Mix well until the ingredients are fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix the batter; it's okay if there are a few lumps.
Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with olive oil or cooking spray.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set.
Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter.
Serve the pancakes warm, optionally drizzled with a small amount of honey or maple syrup and a handful of extra blueberries.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 678 mg | 52% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
