Whole Wheat Blueberry Pancakes

Recipe from Amanda Riva
Great Cream Challenge June 2013

My family loves pancakes for breakfast. Over the years, I wanted to perfect a fluffy blueberry pancake made with the goodness of whole wheat flour and real ingredients like cream. People often associate whole wheat with cardboard, but not this recipe! These pancakes are a yummy breakfast that adults and kids love!

  • Prep: 15 min
  • Cooking: 30 min
Yields 8 - 10 Servings
whole wheat blueberry pancakes

Ingredients

  • 3/4 cup maple syrup
  • 2/3 cup frozen blueberries
  • 2 large eggs
  • 1/4 cup light brown sugar
  • 1/4 melted unsalted butter
  • 1 1/2 cup 35% cream
  • 1/2 cup milk
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3 tbsp ground flaxseed (optional)
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter

Preparation

In a medium saucepan over medium heat combine the maple syrup, and blueberries. Simmer for 20 minutes or until blueberries are thawed and sauce has thickened slightly. In a mixing bowl, stir together the eggs, brown sugar, oil, cream, milk, all purpose flour, whole wheat flour, flaxseed (if using), baking powder and salt. Let the batter rest at room temperature for 15 minutes.Preheat oven to 250°F. To cook pancakes, melt 1 tbsp butter in a large non-stick skillet over medium heat. Ladle 1/4 cup of batter per pancake into the skillet, cooking in batches. Cook pancakes until bubbles form on the surface and the bottom is golden, about 2 minutes. Flip and continue to cook until cooked through. Transfer cooked pancakes to a plate in the preheated oven to keep warm.Continue cooking pancakes in batches until batter is used up. If necessary, use remaining butter to grease the skillet after a couple of batches.To serve, divide the pancakes between plates and spoon Blueberry Sauce over the pancakes.

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Nutritional information

Per serving
Energy: 373 Calories
Protein: 5 g
Carbohydrate: 41 g
Fat: 22 g
Fibre: 1.9 g
Sodium: 424 mg

Top 5 Nutrients

(% DV*)
Calcium: 22 % / 241 mg
Folate: 16 %
Riboflavin: 31 %
Selenium: 31 %
Vitamin A: 23 %