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Whole Wheat Blueberry Pancakes

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 100 Calories
Servings 12-14
Nutrition facts Nutrition facts


Start breakfast off right with whole wheat and buttermilk pancakes.

Ingredients 13


1 cup quick cooking oats
2/3 cup whole wheat flour
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1 tablespoon butter or margarine, melted
1 cup DOLE® Frozen Blueberries, thawed and well-drained
 as needed canola oil
 as desired Maple or blueberry syrup



1 cup quick-cooking oats
2/3 cup whole wheat flour
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt


Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.


2 eggs
1 cup buttermilk
1 tablespoon butter or margarine, melted
1 cup DOLE Frozen Blueberries, thawed and well drained


Whisk together eggs, buttermilk and butter in medium bowl.  Add to flour mixture, stirring until just combined.  Gently stir in blueberries.


Canola oil, as needed
Maple or blueberry syrup, as desired


Heat large nonstick skillet over medium-high heat; brush lightly with oil.  For each pancake, spoon about 1/4 cup batter into skillet and spread to 3-inch pancake.  Cook until bubbles just appear on surface and underside is lightly brown.  Turn and brown second side. Serve with syrup and additional blueberries, if desired.

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