Multigrain Blueberry Pancakes
Start your morning with a wholesome twist by whipping up these irresistible Multigrain Blueberry Pancakes! Packed with the natural goodness of whole wheat flour, oat flour, and a touch of cornmeal, these pancakes offer a hearty texture and a boost of fiber to keep you energized throughout the day. Sweet bursts of juicy blueberries complement the warm notes of cinnamon, while honey or maple syrup adds just the right amount of natural sweetness. Quick to prepare with only 10 minutes of prep time, this recipe is perfect for busy mornings yet special enough for a weekend brunch. Enjoy them fresh off the griddle, topped with extra blueberries and a drizzle of syrup for a nutritious, flavor-packed breakfast that’s as delicious as it is nourishing!
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Recipe Information
Ingredients
- 0.5 cups Whole wheat flour
- 0.5 cups Oat flour
- 0.25 cups Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 Egg
- 1.25 cups Milk (dairy or non-dairy)
- 2 tablespoons Honey or maple syrup
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (melted, plus extra for greasing)
- 1 cups Fresh or frozen blueberries
Instructions
In a large mixing bowl, whisk together the whole wheat flour, oat flour, cornmeal, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, beat the egg, then whisk in the milk, honey (or maple syrup), vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of butter.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Spread the batter slightly with the back of the ladle to create an even circular shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with additional blueberries, a drizzle of maple syrup, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 16.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 290 mg | 6% | |
*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.
