Hamdi Saidani Healthy Blueberry Pancakes recipe made of whole wheat flour, fresh blueberries, and natural sweeteners, creating a nutritious breakfast that’s full of flavor these pancakes serve 16 and take about 30 minutes to prepare and cook making them perfect for a wholesome morning meal.
Try More Blueberry Desserts Recipe:
💜 Why You’ll Love This Healthy Blueberry Pancakes Recipe:
- Nutritious and Delicious: Made with whole wheat flour and fresh blueberries, these pancakes are packed with fiber, vitamins, and antioxidants, offering a healthy start to your day.
- Low in Sugar: The recipe uses natural sweeteners like honey or maple syrup, keeping the sugar content low while still providing a satisfying sweetness.
- Kid-Friendly: These pancakes are a hit with kids, thanks to their naturally sweet flavor and the fun of biting into juicy blueberries.
- Quick and Easy: With simple ingredients and a quick cooking time, these pancakes are perfect for busy mornings when you need a healthy breakfast on the table fast.
- Great for Meal Prep: You can make a big batch of these pancakes and freeze them for later, making it easy to have a nutritious breakfast ready in minutes.
❓ What Is Healthy Blueberry Pancakes Recipe?
Healthy Blueberry Pancakes are a nutritious twist on the classic pancake, made with whole wheat flour, fresh blueberries, and natural sweeteners these pancakes offer a delicious and healthy way to start your day, providing fiber, vitamins, and antioxidants in every bite.
🍇 Healthy Blueberry Pancakes Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon honey or maple syrup
- 2 large eggs
- 1 3/4 cups unsweetened almond milk (or any milk of choice)
- 1 tablespoon melted coconut oil (or olive oil)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Cooking spray or additional coconut oil for cooking
🥧 How To Make Healthy Blueberry Pancakes
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, beat the eggs and mix in the almond milk, melted coconut oil, honey or maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Heat a large non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or a small amount of coconut oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning the pancakes.
- Serve the pancakes warm, topped with additional blueberries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt for extra protein.
💭 Recipe Tips:
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color into the pancakes.
- Don’t Overmix the Batter: Stir the batter just until the dry ingredients are incorporated. Overmixing can lead to dense, tough pancakes rather than light and fluffy ones.
- Make It Gluten-Free: Substitute the whole wheat flour with a gluten-free flour blend to make these pancakes suitable for those with gluten sensitivities.
- Add Extra Protein: For a protein boost, you can add a scoop of protein powder to the batter. Choose a flavor that complements the blueberries, such as vanilla or unflavored.
- Sweeten to Taste: Adjust the amount of honey or maple syrup based on your preference. You can also omit it altogether if you prefer your pancakes less sweet.
- Keep Pancakes Warm: If making a large batch, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) until all the batter is used up.
- Experiment with Add-Ins: Try adding other ingredients like chopped nuts, seeds, or even a handful of oats to the batter for added texture and nutrition.
- Use Different Flours: For variety, you can replace half of the whole wheat flour with oat flour or almond flour, which adds a different flavor and nutritional profile.
🍧 What To Serve With Healthy Blueberry Pancakes?
Healthy Blueberry Pancakes pair wonderfully with a side of scrambled eggs, turkey bacon, or a fresh fruit salad for a sweet touch, top with a drizzle of maple syrup or a dollop of Greek yogurt, and enjoy with a glass of fresh orange juice.
🎚 How To Store Leftovers Healthy Blueberry Pancakes?
- Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container they can be frozen for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen
🥵 How To Reheat Leftovers Healthy Blueberry Pancakes?
- In The Oven: Preheat your oven to 350°F (175°C) place leftover pancakes in a single layer on a baking sheet cover them with aluminum foil to prevent them from drying out heat them in the oven for about 2-4 minutes.
- In The– Microwave: Place a stack of 2-3 leftover pancakes on a microwave-safe plate cover the pancakes with a damp paper towel to keep them moist microwave on medium power for 20-30 seconds.
FAQ’S
Can I make Healthy Blueberry Pancakes gluten-free?
Yes, you can make these pancakes gluten-free by substituting the whole wheat flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture.
How can I make Healthy Blueberry Pancakes fluffier?
To make fluffier pancakes, ensure not to overmix the batter and allow it to rest for a few minutes before cooking. The resting time allows the baking powder to activate fully.
How do I prevent Healthy Blueberry Pancakes from sticking to the griddle?
Make sure the griddle is preheated and lightly greased with cooking spray or oil before adding the batter. If the pancakes stick, the griddle may not be hot enough.
What’s the best way to keep Healthy Blueberry Pancakes warm while cooking?
Place cooked Healthy Blueberry Pancakes on a baking sheet in a low oven (about 200°F or 95°C) to keep them warm until all the batter is used.
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Healthy Blueberry Pancakes Nutrition Facts
Serving Size: 1 pancake
- Calories: 80
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 3g
- Vitamin C: 4%
- Calcium: 5%
- Iron: 6%
Healthy Blueberry Pancakes
Description
Healthy Blueberry Pancakes recipe made of whole wheat flour, fresh blueberries, and natural sweeteners, creating a nutritious breakfast that’s full of flavor these pancakes serve 16 and take about 30 minutes to prepare and cook making them perfect for a wholesome morning meal.
Ingredients
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, beat the eggs and mix in the almond milk, melted coconut oil, honey or maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Heat a large non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or a small amount of coconut oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning the pancakes.
- Serve the pancakes warm, topped with additional blueberries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt for extra protein.
Notes
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color into the pancakes.
Don’t Overmix the Batter: Stir the batter just until the dry ingredients are incorporated. Overmixing can lead to dense, tough pancakes rather than light and fluffy ones.
Make It Gluten-Free: Substitute the whole wheat flour with a gluten-free flour blend to make these pancakes suitable for those with gluten sensitivities.
Add Extra Protein: For a protein boost, you can add a scoop of protein powder to the batter. Choose a flavor that complements the blueberries, such as vanilla or unflavored.
Sweeten to Taste: Adjust the amount of honey or maple syrup based on your preference. You can also omit it altogether if you prefer your pancakes less sweet.
Keep Pancakes Warm: If making a large batch, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) until all the batter is used up.
Experiment with Add-Ins: Try adding other ingredients like chopped nuts, seeds, or even a handful of oats to the batter for added texture and nutrition.
Use Different Flours: For variety, you can replace half of the whole wheat flour with oat flour or almond flour, which adds a different flavor and nutritional profile.
Healthy Blueberry Pancakes
