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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 365.0
  • Total Fat: 11.4 g
  • Cholesterol: 70.4 mg
  • Sodium: 627.8 mg
  • Total Carbs: 64.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Wheat Oat Flax Pancakes With Blueberries & Almonds calories by ingredient
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Wheat Oat Flax Pancakes With Blueberries & Almonds

Submitted by: AMBEROLIVER
Wheat Oat Flax Pancakes With Blueberries & Almonds

Introduction

A healthy and hearty pancake topped with blueberries and almonds. Low in fat, high in fiber and vitamins and a good amount of protein, too. One pancake is enough! Pair with an orange or apple on the side and a glass of milk or a cup of coffee to finish it off. Even my kids loved this!

The photo is one pancake on a large dinner plate, it was a good-sized pancake.
A healthy and hearty pancake topped with blueberries and almonds. Low in fat, high in fiber and vitamins and a good amount of protein, too. One pancake is enough! Pair with an orange or apple on the side and a glass of milk or a cup of coffee to finish it off. Even my kids loved this!

The photo is one pancake on a large dinner plate, it was a good-sized pancake.

Number of Servings: 6

Ingredients

    Pancakes:

    1/2 cup wheat flour
    1/2 cup all-purpose flour
    1/2 cup old fashioned oats
    1/2 cup organic ground flax seeds (8 Tbsp)
    4 tsp brown sugar, packed
    1 tsp salt
    1 tsp ground cinnamon
    1 tsp baking powder
    1/2 tsp baking soda
    2 medium eggs
    1/4 cup plain lowfat yogurt (2 oz.)
    1/4 cup water
    1/2 cup whole milk

    Toppings:

    1.5 cups frozen whole blueberries, thawed
    1/3 cup slivered almonds (or 6 Tbsp)
    3/4 cup maple syrup
    3 pats butter, salted

Directions

Mix dry ingredients in a large bowl. Whisk eggs and liquids together, stir into dry ingredients. Prepares approximately 3 cups of batter.
Scoop approximately half a cup onto a medium hot griddle or cast iron skillet. Batter is very thick and will need to be patted down and spread out with a spoon.
Cook til the sides turn loose easily and bubbles just start to form and flip. (Bubbles do not form as easily and profusely as they do in thinner batters because of the thickness and the solid ingredients, etc. If you wait for too long for too many bubbles you may overcook the pancake.)

Makes 6 pancakes. Top each pancake with 1/2 pat of butter, 1/8 cup maple syrup, 1/4 cup blueberries and 1 Tbsp slivered almonds. Serve hot and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user AMBEROLIVER.






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