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.
By Nadine Day RD
132 cal Serves 12  
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
generic kitchen utensils



  1. Step 1

    In a large bowl mix together buttermilk, oil, vanilla, maple syrup, and eggs.
  2. Step 2

    In a second bowl combine flour, flax, oat bran, baking soda, baking powder and salt.
  3. Step 3

    Add dry ingredients to the wet ingredients and whisk together until you get a smooth batter. Gently stir in blueberries.
  4. 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.
  5. Step 5

    When fully cooled, stack pancakes with wax paper in between and place in a resealable freezer bag. Place in freezer.
  6. 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)

6 g
232 mg
190 mg
Total fat
5 g
Saturated fat
1 g
32 mg
19 g
3 g
6.5 g
Added sugars
4 g

Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2007.