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Published on April 10, 2019

blueberry wheat pancakes with blueberry syrup recipe

Whole wheat blueberry pancakes with blueberry syrup recipe

Makes 3 servings


1 ¼ cup whole wheat flour
2 tsp. baking powder
¼ tsp. cinnamon
1 Tbsp. ground flax
3 Tbsp. water
1 cup 1% milk
1/8 tsp. salt
¼ tsp. vanilla
¼ cup walnuts
1 cup blueberries (fresh or frozen)

1 cup frozen blueberries
1 Tbsp. water
4 Tbsp. maple syrup


In a small bowl combine whole wheat flour, baking powder, cinnamon and flax. In a medium bowl combine water, milk, vanilla and salt.

Add the flour mixture to the bowl with the milk and stir until just combined. Stir in the walnuts and blueberries.

Preheat an oiled pan or griddle over medium heat. Using a 1/4 cup measuring cup, scoop the batter onto the preheated pan. Cook about five minutes or until edges are firm and bubbles form in the middle of the pancake. Flip and cook the same amount of time until both sides are golden brown.

For the syrup add frozen blueberries and water to a small pan on the stove top. On medium heat bring the berries to a simmer. Add maple syrup and simmer until the syrup starts to thicken.

Top pancakes with peanut butter or Greek yogurt for added protein.

Nutrition analysis per serving: 452 calories, 11 g fat, 16 g protein, 80 g carbohydrates, 9 g fiber, 259mg sodium

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