Today’s recipe is one of the loveliest pancakes, Blueberry Multigrain Pancakes. I can’t describe you how I really love blueberry. Everything about blueberry sounded so fantastic.
These pancakes are so healthy for you in some way. Pancake ingredients disposed to be very high in sodium and some may contain trans fat. And here is healthier version that you must try. This pancake version is rich in whole grains.
The best part about these pancakes is they taste nothing like healthy pancakes. They taste incredibly delicious, and way better than any not-so-healthy pancake I’ve ever tasted. Make an extra batch and freeze the cooked pancakes for quick breakfasts any day of the week!
Yield :12 pancakes
Ingredients :
1 large egg (or 2 large egg whites)
1 tablespoon canola oil
11⁄4 cups fat-free milk
1⁄2 teaspoon vanilla extract
3⁄4 cup whole wheat flour
1⁄3 cup whole grain yellow corn meal
1⁄3 cup quick oats
1⁄3 cup toasted wheat germ
2 teaspoons baking powder
1 tablespoon sugar
1⁄2 teaspoon canola oil
3⁄4 cup blueberries, fresh or frozen (slightly thawed)
Direction
1. In a medium bowl, whisk egg. Add next 9 ingredients in the list (through sugar). Mix just until dry ingredients are moistened. Allow batter to sit 3 minutes.
2. And then Heat 1/2 teaspoon oil in a nonstick skillet or electric fry pan over moderate heat (300° F).
3. After that, stir blueberries into batter. For each pancake, take a 1/4 cup measure to scoop batter and pour onto heated skillet. Cook until browned on bottom side and batter appears dry around the edges of the pancakes. Turnover and cook on the other side until golden brown.
4. Remove from skillet and serve.
Experiment with using other fruits in place of the blueberries, such as sliced strawberries, diced peaches, grated apple, or mashed bananas. Or, top the pancakes with sliced fruit or frozen fruit that has been thawed. To add some vegetables to your breakfast use 1⁄2 cup cooked, mashed sweet potato or cooked, canned pumpkin in place of the berries. Start your day off right with these healthy Blueberry Multigrain Pancakes. Happy cooking and enjoy it!
These pancakes are so healthy for you in some way. Pancake ingredients disposed to be very high in sodium and some may contain trans fat. And here is healthier version that you must try. This pancake version is rich in whole grains.
Yield :12 pancakes
Ingredients :
1 large egg (or 2 large egg whites)
1 tablespoon canola oil
11⁄4 cups fat-free milk
1⁄2 teaspoon vanilla extract
3⁄4 cup whole wheat flour
1⁄3 cup whole grain yellow corn meal
1⁄3 cup quick oats
1⁄3 cup toasted wheat germ
2 teaspoons baking powder
1 tablespoon sugar
1⁄2 teaspoon canola oil
3⁄4 cup blueberries, fresh or frozen (slightly thawed)
Direction
1. In a medium bowl, whisk egg. Add next 9 ingredients in the list (through sugar). Mix just until dry ingredients are moistened. Allow batter to sit 3 minutes.
2. And then Heat 1/2 teaspoon oil in a nonstick skillet or electric fry pan over moderate heat (300° F).
3. After that, stir blueberries into batter. For each pancake, take a 1/4 cup measure to scoop batter and pour onto heated skillet. Cook until browned on bottom side and batter appears dry around the edges of the pancakes. Turnover and cook on the other side until golden brown.
4. Remove from skillet and serve.
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