Health

Blueberry Buttermilk Pancakes (whole wheat)

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There are only a few weeks away from school, I hope we will have some lazy mornings soon! But even if this is not your future, you can make double whole-wheat blueberry buttermilk pancakes over the weekend so they can be easily caught and taken away before going out wherever needed.

How to freeze pancakes

If you don’t want to use these pancakes right away, these pancakes are also very effective in the refrigerator. Just place them between wax paper or parchment paper (or freeze them in a single layer on a baking sheet for a few hours), and put them in a ziplock bag that can prevent freezing!

How to heat pancakes

The easiest way to reheat these buttermilk blueberry pancakes is to put them in the microwave. The time will vary, depending on your microwave oven and the number of pancakes on your plate, but each pancake takes about 20 seconds to start. Be careful (especially for young children), because blueberries may become very hot.

Other pancake ideas suitable for freezing

Here are some other pancake recipes suitable for the freezer, perfect for lazy mornings or people who need a quick meal.

Blueberry Buttermilk Pancakes (whole wheat)

These whole wheat blueberry buttermilk pancakes are perfect for a lazy weekend or a busy morning that requires a quick breakfast. Perform two batches and freeze to have enough money!

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Blueberry Buttermilk Pancakes (whole wheat)

raw material

  • 2 pcs cup Whole wheat pastry flour, (You can subdivide ordinary whole wheat flour)
  • 2 pcs teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cup cheese
  • 2 pcs egg
  • 2 pcs Tablespoon Melted butter, (Slightly cooled), plus additional cooking costs
  • 2 pcs Tablespoon Pure maple syrup, Plus additional services
  • 1 1/2 cup Frozen blueberries, (No need to defrost)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

  2. Punch a hole or hole in the center of the flour mixture, then pour the buttermilk, eggs, butter and syrup. Stir together until just mixed, don’t over-mix. Fold in the blueberries.

  3. Heat the oven to 350 degrees Fahrenheit or Large frying pan Heat over medium heat. Stir enough butter on the pan/pan until it is covered with butter. Using a spoon, add a spoonful of batter to each pancake.

  4. When the bottom starts to turn brown, flip and repeat. Cook in batches until the batter disappears, adding extra butter each time to prevent the pan from drying out. Transfer to a plate and repeat until no batter remains.

  5. Add a little butter on top, then warm the syrup.

Recipe notes

we recommend Organic ingredients When feasible.

nutrient content

nutrient content

Blueberry Buttermilk Pancakes (whole wheat)

Amount per serving

Calories 328 Fat 90 calories

Percent Daily Value*

fat 10gram15%

Saturated fat 5g31%

Trans fat 1g

cholesterol 87 mg29%

sodium 886 mg39%

Potassium 366 mg10%

Carbohydrates 51 grams17%

Fiber 6g25%

Sugar 14g16%

protein 12 gramstwenty four%

Vitamin A 402IU8%

Vitamin C 4 mg5%

calcium 230 mgtwenty three%

iron 2 mg11%

*The daily percentage value is based on a 2000 calorie diet.