These delicious pancakes have a nuttier, heartier texture and are darker in color than their white-flour cousins. Look for organic frozen blueberries — they're smaller and deliver a sweet burst of flavor. For a tasty syrup to pour over these pancakes, warm some all-fruit preserves in the microwave until melted. Stir in fruit juice to desired consistency.
Ingredients
- 1 cup whole-wheat flour
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- ¼ cup plus 1 Tbsp canola oil, divided
- ¼ cup white grape juice concentrate
- ¼ tsp vanilla
- 1½ cups buttermilk
- 1½ cups frozen (or fresh) blueberries
Instructions
- In large bowl, combine both flours, oats, baking powder, and soda. In another bowl, whisk together eggs, ¼ cup of the oil, juice concentrate, and vanilla. Add buttermilk and egg mixture to dry ingredients, stirring just until combined. Do not overmix; batter will have lumps. Gently fold in blueberries, taking care not to break them.
- Warm 1 tablespoon oil in large skillet over medium heat. Cook pancakes, 2 at a time, using ¼ cup of the batter per pancake. Cook 2 minutes per side or until golden brown. Repeat with remaining batter.
- Serve pancakes warm with butter and maple or fruit syrup (see above), or as desired. Pancakes can be frozen, tightly wrapped, for up to 2 weeks. Microwave or warm in oven to reheat.
Makes about 14. One serving = about 3 cakes.
Nutritional Information
- 1 serving = 465 calories
- Vitamin C: ½ serving
- Calcium: almost ½ serving
- Other fruit: 1 serving
- Whole grains: 1 serving
- Fat: 1-plus serving
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