Breakfast is one of my favourite meals. Aside from the nutritional benefits of having breakfast, I simply cannot start my day unless I have a wholesome breakfast. My husband is an even bigger fan of breakfast – we usually talk about what we will eat for breakfast the night before. Pancakes are usually a weekend pick, because who doesn’t want to start the weekend off with a stack of homemade pancakes?!
Up until a few years ago, I would opt for the pancake mix boxes because I thought pancakes from scratch were just too much work first thing in the morning. When I started making my pancakes from scratch, I realized how quick and easy it is to whip up a batch in the morning. The great thing about making your own pancakes is that you know exactly what is going in your pancakes. I have a couple of go-to pancake recipes that I love. This pancake recipe uses oats and whole wheat flour, packing in the fibre to help you feel full until you are ready for lunch.
These pancakes are:
– Free of refined sugar
– Packed with protein (Tip: have a cup of milk with your pancakes for a complete breakfast)
Blueberry PancakesPrint Recipe Pin Recipe
- 1 egg
- ¾ cup buttermilk*
- 1 Tbsp Canola oil
- 1 Tbsp maple syrup
- 1 cup whole wheat flour
- ½ cup instant oats
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- ½ cup blueberries (I used frozen)
- In a large bowl, whisk together egg, buttermilk, canola oil, and maple syrup until well blended.
- Add whole wheat flour, oats, cinnamon, and baking powder to bowl and mix until combined (do not overmix). Add in blueberries and stir.
- Let batter sit for 5-10 minutes. In the meantime, heat griddle or pan at medium-high heat.
- Pour batter in pan and flip when bubbles form on top of surface. Cook on other side for 1-2 minutes or until light brown.
- Enjoy with a drizzle of real maple syrup.