I bought a huge box of the most beautiful organic blueberries last week at Trader Joe’s. I think I got a little too excited over them, more than your average person should be over a box of berries. I’ve been enjoying them as a snack, on yogurt, and of course…in my pancakes. Blueberry pancakes are my favorite thing to eat for breakfast, hands down. My mom would make them for the family on Sunday mornings, silver dollar size, sometimes Mickey Mouse style. We were also an Aunt Jemima family, but I am happy to say I have fully converted to pure maple syrup (the real stuff) since DK’s family started making it in New Hampshire. I’ve also come up with my own healthier version of blueberry pancakes, and it tastes much better than Bisquik! (sorry, Mom!)
You can make these for anyone and they would never think they could be categorized as “healthy.” I call them power pancakes for a reason: they give you powers. Well, maybe not x-ray vision or the gift of flight, but they will fill you up and give you plenty of energy for the day! The recipe is similar to my protein pancakes, but these don’t require that extra protein powder. They still have protein thanks to the greek yogurt and egg whites, but I’ve also added some flaxseed to aid your digestion, and of course the blueberries for your daily dose of antioxidants.
- 3/4 cup oat flour*
- 2 tsp baking powder
- 1 tbsp ground flaxseed
- 2 egg whites
- 1/2 cup greek yogurt
- 3 tbsp almond milk
- 1 tsp vanilla extract
- 1/2 cup blueberries
- Heat a large pan or griddle on medium.
- Mix dry ingredients in a large bowl. Add wet ingredients and stir, then add blueberries.
- Grease pan and pour desired amount of batter onto pan.
- Cook for about 4 minutes, or until edges have set.
- Flip pancake and cook other side for 4 minutes.
- Serve immediately with warm maple syrup!
- This recipe will make two medium sized pancakes, or three small ones. I wouldn't try to make one large one because it would be to hard to flip!
- *I make my own oat flour simply by grinding Bob's Red Mill Old Fashioned Rolled Oats in a blender! Easy peasy.
- **For gluten free pancakes, be sure to use gluten free oats.
This recipe is perfect for a big breakfast for two if you are also serving eggs and bacon on the side. It should yield two medium pancakes that are very filling, but the recipe can also be eaten by itself for one person. After I shot these photos, I served the plate to DK, and he ate them right up and was satisfied. I eat these for breakfast multiple times a week, and sometimes I even add some sliced bananas to the mix. It’s SUPER filling! I can always last until at least 1 PM on days I have these for breakfast (around 7:30!) Try them! I promise, you won’t regret it.