WHOLE WHEAT BLUEBERRY PANCAKES
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
Provided by brossettelewis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 5
Number Of Ingredients 7
Steps:
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g
WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE
Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 15
Steps:
- Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
- Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
- Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE
Categories Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Mother's Day Blueberry Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 18
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
- Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
- Serve pancakes immediately with butter and Blueberry Compote.
WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE
This is a refresh of a Wholeliving.com recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk -- depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too "nutty." To make the compote, you can use fresh or frozen blueberries -- up the lemon juice for more tartness and up the sugar for more sweetness.
Provided by Kristine at Food.com
Categories Breakfast
Time 15m
Yield 10-12 pancakes, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
- To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
- To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
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