Multigrain Maine Blueberry Pancakes
These light and fluffy pancakes are one of my families favorite breakfast foods! The recipe can be used either as a pancake or for a waffle.
- 1 cup whole wheat flour
- 1/4 cup quick oats
- 1/2 cup ground flaxseed or wheatgerm
- 1/4 cup white flour
- 3 teaspoons baking powder
- 1/2 tsp. salt
- 3 eggs
- 2 cups milk
- 3-5 Tblsp olive or coconut oil
- 1/2 cup fresh or frozen Maine blueberries
- zest of one lemon
- Optional: Maple Syrup and plain yogurt
Step 1: Preparing the batter
In a medium mixing bowl, mix together all dry ingredients.
(If you are using a griddle, at this time begin to heat the griddle)
In a separate bowl combine 3 eggs, slightly beaten, 2 cups of milk, and 3-5 tablespoons of oil. Lightly mix.
Pour wet ingredients into dry. Mix till wet, but don't over mix. Add in lemon zest and blueberries. Mix lightly.
Step 2: Cooking the cakes
You should not need to oil the griddle. I use about a 1/8 cup to 1/4 cup of batter to make one cake, as I like silver dollar sized cakes. Pour batter onto griddle at med heat. You will know it is time to flip the cakes, when little popped bubbles or holes begin to form, about 2-3 minutes or so. Cook on opposite side for about 2-3 more minutes.
Step 3: Serve, Eat and Enjoy
Top with a scoop of plain yogurt (I like greek) Maine maple syrup and fresh blueberries. Enjoy!
If you would like to substitute orange juice for the milk, to make a lactose free recipe, adjust the recipe by reducing baking powder to 2 tsp and add 1/2 tsp of baking soda.