Craving a healthy and satisfying breakfast? These Whole Wheat Flaxseed Blueberry Pancakes are a delicious way to enjoy a classic. You’ll love how easy they are to make and how wholesome they taste.
Key Ingredients & Substitutions:
- Whole Wheat Flour: You can use a 50/50 mix with all-purpose flour for a lighter texture.
- Ground Flaxseed: Essential for the nutty flavor and added nutrition.
- Blueberries: Fresh or frozen work well. If using frozen, don’t thaw them first.
- Milk: Any plant-based milk (almond, oat) is a great substitute.
- Maple Syrup: Honey or agave nectar can be used instead for sweetness.
Ingredients:
For the Pancakes:
- 1 ½ cups whole wheat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons sugar (or your preferred sweetener)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups milk
- 1 large egg
- 2 tablespoons melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For Serving (Optional):
- Maple syrup
- Fresh fruit
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4-6
- Tools Needed: Large mixing bowl, whisk, non-stick skillet or griddle, measuring cups and spoons.
Step-by-Step Instructions:
1. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, ground flaxseed, sugar, baking powder, baking soda, and salt. Make sure there are no lumps for smooth pancake batter.
2. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until well combined. This ensures even distribution of flavors.
3. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined. A few small lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.
4. Fold in Blueberries
Gently fold the blueberries into the pancake batter. Distribute them evenly throughout the mixture so every bite gets a burst of fruit.
5. Cook the Pancakes
Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping.
6. Serve Immediately
Serve your Whole Wheat Flaxseed Blueberry Pancakes warm with your favorite toppings. Enjoy these healthy blueberry pancakes ideas for a delicious breakfast.
Variation Ideas:
- Add a pinch of cinnamon or nutmeg to the dry ingredients for extra spice.
- Stir in a handful of chopped walnuts or pecans for added crunch.
- Swap out blueberries for raspberries or sliced strawberries.
- Add a tablespoon of lemon zest to the batter for a bright, citrusy flavor.
Storage Instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 30-60 seconds or toast them lightly until warm. You can also freeze cooked pancakes for up to 1 month.
Frequently Asked Questions (FAQ):
Can I make these pancakes ahead of time?
You can mix the dry and wet ingredients separately the night before, then combine just before cooking.
Why are my pancakes not fluffy?
Overmixing the batter can develop the gluten, making pancakes tough and less fluffy. Mix only until just combined.
Can I use frozen blueberries without thawing?
Yes, use frozen blueberries directly from the freezer. Thawing them can add too much moisture to the batter.
What kind of oil is best for cooking pancakes?
A neutral oil like vegetable oil, canola oil, or coconut oil (melted) works best. Butter also adds great flavor.
Are these pancakes suitable for children?
Absolutely! These healthy blueberry pancakes ideas are a nutritious and delicious option for kids of all ages.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface of the pancake and the edges appearing set. This indicates they’re ready to flip.
