You can update your YOU+ DOLE filters here to get the most tailored experience.

Whole Wheat Blueberry Pancakes

Rate This

Total Time (minutes)
45
Difficulty
1
Servings
12-14
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 129
Nutrients

Nutrition Facts

Serving Size 65g

Amount per serving
Calories 129 Calories from fat: 25
% Daily Value*
Fat 2.5 g 4 %
Saturated 0.5 g 3 %
Trans 0 g
Cholesterol 35 mg 12 %
Sodium 105 mg 4 %
Potassium 85 mg 2 %
Carbohydrate 19 g 6 %
Fiber 3 g 12 %
Sugars 5 g
Protein 5 g
Vitamin A 2 %
Vitamin C 2 %
Calcium 6 %
Iron 8 %
Selenium 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy a hearty breakfast of whole wheat pancakes.

Ingredients

  • 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
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon trans-fat free margarine, melted
  • 1 cup DOLE® Blueberries
  • as needed canola oil
  • as desired Maple or blueberry syrup

Directions

  1. Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.
  2. Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.
  3. 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.
View & leave comments
Whole Wheat Blueberry Pancakes Enjoy a hearty breakfast of whole wheat pancakes. Prep Time: Cook time: Serves: 12-14
Nutrition facts: 129 Calories, 2.5 grams fat
Ingredients: 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, 2 eggs, 1 cup buttermilk, 1 tablespoon trans-fat free margarine, melted, 1 cup DOLE® Blueberries, as needed canola oil, as desired Maple or blueberry syrup, Directions:Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.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.