Heart-Healthy Blueberry Pancakes

Start your day on a nutritious and delicious note with these Heart-Healthy Blueberry Pancakes, a wholesome twist on a breakfast classic. Made with a blend of whole wheat and oat flours, these pancakes are packed with fiber and nutrients to keep you feeling full and energized. Ground flaxseeds add an extra boost of omega-3s, while almond milk and apple cider vinegar create a tender, dairy-free base. Loaded with juicy blueberries in every bite, these pancakes are lightly sweetened with a touch of honey or maple syrup for a naturally satisfying flavor. Perfect for a health-conscious breakfast or brunch, this recipe is quick to whip up in just 25 minutes and serves four. Serve warm with a drizzle of syrup and extra berries for a guilt-free indulgence that the whole family will love!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Whole wheat flour
• 0.5 cup Oat flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 2 tablespoons Ground flaxseeds
• 1.25 cups Almond milk (unsweetened)
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Honey or maple syrup
• 0.5 teaspoon Vanilla extract
• 1 cup Blueberries (fresh or frozen)
• 1 tablespoon Olive oil or cooking spray

Directions

Step 1

In a medium-sized mixing bowl, combine the whole wheat flour, oat flour, baking powder, baking soda, salt, and ground flaxseeds. Stir well to ensure they are evenly mixed.

Step 2

In another bowl, whisk together the almond milk and apple cider vinegar, allowing it to sit for a minute to curdle slightly. This will create a homemade buttermilk substitute.

Step 3

Add the honey or maple syrup and vanilla extract to the almond milk mixture. Mix well until the ingredients are fully combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix the batter; it's okay if there are a few lumps.

Step 5

Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.

Step 6

Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with olive oil or cooking spray.

Step 7

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set.

Step 8

Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.

Step 9

Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter.

Step 10

Serve the pancakes warm, optionally drizzled with a small amount of honey or maple syrup and a handful of extra blueberries.

Nutrition Facts

Serving size	749.1 grams (749.1g)

Amount per serving	% Daily Value*
Calories	1024

Total Fat 29.60g	38%
Saturated Fat 3.70g	19%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2794mg	121%
Total Carbohydrate 175.50g	64%
Dietary Fiber 27.40g	98%
Total Sugars 37.70g
Protein 28.10g	56%

Vitamin D 125IU	625%
Calcium 679mg	52%
Iron 9mg	50%
Potassium 1149mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 10.4%

Carbs: 65.0%