Make ahead whole wheat blueberry pancakes
These pancakes are made with whole-wheat flour and flax for a good source of fibre and some heart-healthy omega-3.
132 cal
Serves 12
Prep time
0h 10m
Cook time
0h 15m
Total time
0h 25m
Ingredients
Directions
-
Step 1
In a large bowl mix together buttermilk, oil, vanilla, maple syrup, and eggs. -
Step 2
In a second bowl combine flour, flax, oat bran, baking soda, baking powder and salt. -
Step 3
Add dry ingredients to the wet ingredients and whisk together until you get a smooth batter. Gently stir in blueberries. -
Step 4
Preheat non-stick fry pan or griddle to medium heat. Use a cup measure to spoon the batter into the pan. When finished cooking, place on wax paper to cool. There should be 12 pancakes. -
Step 5
When fully cooled, stack pancakes with wax paper in between and place in a resealable freezer bag. Place in freezer. -
Step 6
To serve: Remove one pancake from the freezer and place in toaster on the darkest setting. When finished, cut in half, spread with apple butter and serve like a sandwich. Perfect for running out the door!
Nutritional information
Per serving (1 portion)
- Calories
- 132
- Protein
- 6 g
- Sodium
- 232 mg
- Potassium
- 190 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- Cholesterol
- 32 mg
- Carbohydrates
- 19 g
- Fibre
- 3 g
- Sugars
- 6.5 g
- Added sugars
- 4 g
Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2007.
