Multi Grain Blueberry Pancakes Recipes

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MULTIGRAIN BLUEBERRY PANCAKES



Multigrain Blueberry Pancakes image

Four grains offer a wholesome twist on the classic blueberry pancake. Top with our Blueberry Syrup (see Related Links) or traditional maple syrup and butter.

Categories     breakfast     brunch     bread     pancake     blueberry     multigrain     buttermilk     kid-friendly

Yield 1 cup

Number Of Ingredients 14

1 c. all-purpose flour
3/4 c. whole-wheat flour
c. yellow cornmeal
c. old-fashioned rolled oats
2 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1 3/4 c. Buttermilk
1/4 c. unsalted butter
c. Honey
3 large eggs
1 c. fresh blueberries

Steps:

  • Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries.
  • Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

Nutrition Facts : Calories 146 calories

MULTIGRAIN BLUEBERRY WAFFLES (OR PANCAKES)



Multigrain Blueberry Waffles (or Pancakes) image

Make and share this Multigrain Blueberry Waffles (or Pancakes) recipe from Food.com.

Provided by LUv 2 BaKE

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups whole wheat pastry flour (or whole wheat)
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 2/3 cups skim milk
2 egg whites
2 tablespoons brown sugar (optional)
1 tablespoon vegetable oil
1 cup blueberries (fresh or frozen)

Steps:

  • In a large bowl, combine the flour, oats, baking powder and baking soda.
  • In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
  • Fold in blueberries until just mixed.
  • In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
  • Fold egg white into batter.
  • In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
  • Yield 8 waffles.
  • NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).

Nutrition Facts : Calories 146.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1, Sodium 146.8, Carbohydrate 25.3, Fiber 3.7, Sugar 2, Protein 7

MULTIGRAIN BLUEBERRY PANCAKES



Multigrain Blueberry Pancakes image

Do you ever crave certain types of food and not know why? Well, for me, it's been blueberries! In this recipe, four different grains offer a wholesome twist on the classic blueberry pancake. You may top with blueberry syrup or traditional maple syrup. Adapted from Country Living magazine(August 2001). Enjoy!

Provided by Sharon123

Categories     Breakfast

Time 30m

Yield 16 4" pancakes

Number Of Ingredients 15

1 cup all-purpose flour
1/4 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 3/4 cups buttermilk
1/4 cup unsalted butter, melted
1/3 cup honey
3 large eggs
1 cup fresh blueberries, washed and drained
vegetable oil cooking spray

Steps:

  • Batter:.
  • In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
  • Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
  • To make pancakes:.
  • Preheat the oven to 250*F.
  • Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
  • Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
  • Turn each pancake over and continue to cook until both sides are golden brown.
  • Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
  • Serve hot. Enjoy!
  • Note: This makes about 4 cups batter.

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

MULTIGRAIN PANCAKES



Multigrain Pancakes image

Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.

Provided by 9KATIE9

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 13

¼ cup whole wheat flour
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

Steps:

  • In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
  • Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g

MULTI-GRAIN BLUEBERRY PANCAKES RECIPE



Multi-Grain Blueberry Pancakes Recipe image

Provided by KathieC

Number Of Ingredients 14

1 cup(s) all-purpose flour
3/4 cup(s) whole-wheat flour
1/3 cup(s) yellow cornmeal
1/3 cup(s) old-fashioned rolled oats
2 tablespoon(s) sugar
2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) ground nutmeg
1 3/4 cup(s) buttermilk
1/4 cup(s) (1/2 stick) unsalted butter, melted
1/3 cup(s) honey
3 large eggs
1 cup(s) fresh blueberries, washed and drained

Steps:

  • 1. Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries. 2. Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY



Healthy Blueberry Pancakes Recipe by Tasty image

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

Steps:

  • Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
  • Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
  • Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams

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