Blueberry Heaven Wheat Pancakes Recipes

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WHOLE WHEAT BLUEBERRY PANCAKES



Whole Wheat Blueberry Pancakes image

The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.

Provided by brossettelewis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 13m

Yield 5

Number Of Ingredients 7

1 ¼ cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
½ teaspoon salt
1 tablespoon artificial sweetener
½ cup blueberries

Steps:

  • Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
  • Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g

BLUEBERRY BUCKWHEAT PANCAKES



Blueberry Buckwheat Pancakes image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

Steps:

  • In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
  • Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Nutrition Facts : Calories 435 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 110 milligrams, Sodium 640 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 13 grams

BLUEBERRY HEAVEN WHEAT PANCAKES/WAFFLES



Blueberry Heaven Wheat Pancakes/waffles image

These are absolutely wonderful if I do so say myself. I used freshly fed starter. There are a number of starter recipes on Zaar that can be used to make Sourdough. These make delicious sourdough pancakes loaded with fresh blueberries. Since this is such a thick batter, it also works well for waffles.

Provided by PaulaG

Categories     Breakfast

Time 40m

Yield 14 pancakes

Number Of Ingredients 11

1 cup sourdough starter
2 cups of canned fat-free evaporated milk
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
2 eggs
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute (I used Splenda sugar substitute without a problem)
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons melted butter
1 1/2 cups freshly washed blueberries
maple syrup

Steps:

  • Pour milk into small saucepan and warm slightly.
  • Combine the milk, flour, sugar, salt and baking soda.
  • Slightly beat the eggs and add to flour mixture.
  • Mix until thoroughly blended then stir in melted butter.
  • Add the Sourdough starter and blueberries.
  • Stir until combined.
  • Allow dough to rest about 10 minutes.
  • Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
  • Turn and continue continuing until cooked through and browned on both sides.
  • Serve while warm with pure Maple syrup.
  • If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
  • I used a Belgian waffle maker which produces a 5x5 inch waffle.
  • Each waffle required a scant 1/2 cup of batter.
  • The cooking time is an estimate per pancake.

Nutrition Facts : Calories 160.9, Fat 4.4, SaturatedFat 2.4, Cholesterol 40.4, Sodium 332.3, Carbohydrate 24.6, Fiber 2, Sugar 7.6, Protein 6.4

BLUEBERRY BUCKWHEAT PANCAKES



Blueberry Buckwheat Pancakes image

Categories     Milk/Cream     Food Processor     Egg     Breakfast     Brunch     Vegetarian     Kid-Friendly     Blueberry     Pan-Fry     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about twenty-four 3-inch pancakes

Number Of Ingredients 11

1/2 cup buckwheat flour (available at natural foods stores)
1/2 cup all-purpose flour
2 teaspoons double-acting baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 large eggs
1 cup milk
1 1/2 cups blueberries, preferably wild, picked over and, if large, halved
vegetable oil for brushing the griddle
pure maple syrup as an accompaniment

Steps:

  • In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
  • Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.

EASY BLUEBERRY WHOLE WHEAT BLENDER PANCAKES



Easy Blueberry Whole Wheat Blender Pancakes image

Pancake recipe that kids love. No sugar needed, as blueberries add the sweet and tart flavor that appeals to the kids. Make pancakes in a couple of minutes by throwing all ingredients in a blender!

Provided by Suzy

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 12

Number Of Ingredients 7

1 ½ cups whole wheat flour
1 cup milk
2 large eggs
2 tablespoons butter, softened
1 tablespoon baking powder
2 teaspoons baking powder
½ cup blueberries, or to taste

Steps:

  • Place flour, milk, eggs, butter, and 1 tablespoon plus 2 teaspoons baking powder in a blender; blend until smooth, 2 to 3 minutes.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and dot with blueberries. Cook until bubbles form and burst, and the pancake edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 13.3 g, Cholesterol 37.7 mg, Fat 3.4 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 237.6 mg, Sugar 1.7 g

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