Most mornings, we have a simple breakfast before we jump into our day. There usually isn’t time for much more. But, on the weekends, when we have more time in the morning, I do like to cook breakfast for my family. Once I have a chance to wake up, that is.
One of my new favorite things to make for breakfast are these Blueberry Pancakes. I love that they are made with good-for-you ingredients like wheat flour, flax and oats. And, oh yeah, blueberries – my favorite super-food! I love that this recipe uses cinnamon, too. It adds a warm, homey taste – just like Blueberry Pie. Wait…is there such a thing as homey taste?
These pancakes are extremely hearty. They fill you up fast. Keep in mind, the batter is much thicker than traditional pancake batter. If it’s too thick for you, you may want to thin it with a little more milk.
I can personally attest that these pancakes are just as good when reheated the next day, too. I just popped them in the toaster and breakfast was ready in a few minutes! Perfect for our hectic weekdays!
Blueberry Pie Pancakes
Compliments of It’s a Keeper
1 1/3 cup whole wheat flour
4 Tbsp ground flax
1/2 cup rolled oats
2 tsp cinnamon
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
2 tsp vanilla
1 1/2 cups milk
4 Tbsp canola oil
1 1/2 cup fresh blueberries
Stir together dry ingredients. In a separate bowl, combine milk, vanilla and oil. Add wet ingredients to dry ingredients. Carefully fold in blueberries. Batter will be thick. Pour batter onto greased skillet or griddle using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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