Multigrain Blueberry Waffles or Pancakes
Start your morning on a wholesome and delicious note with these Multigrain Blueberry Waffles or Pancakes, a versatile breakfast option bursting with flavor and nutrition. Featuring a hearty blend of whole wheat flour, rolled oats, and cornmeal, this recipe is packed with fiber and whole grains to fuel your day. The batter comes together effortlessly with creamy Greek yogurt, almond milk, and a touch of maple syrup for natural sweetness, while juicy blueberries add a pop of tartness in every bite. Whether you prefer crispy waffles fresh from the iron or fluffy, golden pancakes straight off the griddle, these multigrain delights are perfect for a weekend brunch or a quick weekday treat. Serve them warm with a drizzle of maple syrup, a dollop of yogurt, or even more berries for a breakfast that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.25 cup Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1.25 cups Unsweetened almond milk (or any milk of choice)
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
- 1 tablespoon Butter or oil (for cooking/waffle iron)
Instructions
In a large mixing bowl, combine the whole wheat flour, rolled oats, cornmeal, baking powder, baking soda, salt, and ground cinnamon. Whisk until well blended.
In another bowl, whisk together the almond milk, Greek yogurt, maple syrup, egg, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter, as it may toughen the waffles or pancakes.
Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
For waffles: Preheat the waffle iron and lightly grease it with butter or oil. Pour the batter onto the waffle iron (amount will depend on your waffle maker) and cook according to the manufacturer's instructions until golden brown and crisp.
For pancakes: Heat a non-stick griddle or large skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
Serve the waffles or pancakes warm with your favorite toppings, such as more blueberries, maple syrup, Greek yogurt, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 47.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 819 mg | 63% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1306 mg | 28% | |
*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.
