Multigrain Blueberry Pancakes

Delicious multigrain blueberry pancakes made with whole grain flours, buttermilk and egg with fresh blueberries, great to start a day

In my house full-fledged breakfast happens only on weekends, rest of days, something like slice of whole wheat bread, oatmeal or cornflakes. I make elaborate breakfast on weekends, mostly south Indian dishes; nowadays my princess is in love with pancakes, and she wants pancakes and sauce (maple syrup) for her breakfast.

Previously I had made sweet potato pancakes which she loved, so when she asked for a blueberry pancake, I made this multigrain blueberry pancake.

This great recipe is from the book “A good food day” by Macro Canora. Author Macro is a professional chef who turned a new leaf of cooking healthy ingredients once he developed pre diabetic diagnosis.

The book is really simple with lot of information and nice photography. It starts with personnel story of the author followed by 10 principles of good food day and pantry staples then myth about saturated fat like butter cheese etc.

Ingredients to make this multigrain blueberry pancakes

You need following ingredients

There three different flours are used in this recipe.

Flours : Whole wheat flour, Buckwheat flour and corn flour

Leaveners: Baking soda and baking powder

Salt

Wet ingredients include buttermilk, whole milk

Egg

Coconut oil

Butter for the pan.

Fresh blueberries you can also use frozen blueberries too.

Instructions to make this multigrain blueberry pancakes

First mix flours with salt and leavening agents

Then add milk and buttermilk and egg and coconut oil

While cooking incorporate the blueberries

When the batter is ready cook it in heated pan or skillet.

using butter for greasing the pan.

Cook and enjoy

How to make this multigrain blueberry pancake?

I tried Blueberry and buckwheat buttermilk pan cakes from the book. It is delicious; my hubby told me you need an acquired taste to like it.

Yes it has multigrain flour in it such as buckwheat flour, whole wheat flour and corn flour, instead of frozen blueberries suggested in the recipe I used fresh blueberries.

It has both buttermilk and milk along with eggs. My daughter enjoyed with heavy dose of maple syrup, where her dad eat with little maple syrup.

I think this pancake is really filling one so if you have only 2 adults, then half or ¾th the recipe is enough. Maximum pancakes you can eat are about 2-3.

Variation ot this Multigrain blueberry pancakes

Multigrain blueberry pancakes are a delicious and nutritious twist on traditional pancakes. These pancakes are made using a combination of different types of grains, such as whole wheat flour, oats, and other whole grains, to increase their fiber and nutrient content.

The addition of blueberries not only adds a burst of flavor but also contributes antioxidants and vitamins.

Print Recipe

5 from 2 votes

Multigrain Blueberry Pancakes

Delicious multigrain blueberry pancake great for start of a day.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: #pancakes

Servings: 12 pieces

Calories: 182kcal

Ingredients

• 2 cup whole wheat flour
• ½ cup buckwheat flour
• ½ cup corn flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 cups buttermilk
• ¼ cup whole milk
• 1 extra large egg
• ¼ cup virgin coconut oil
• Unsalted butter for the pan
• ¾ cup fresh blueberries you can use frozen blueberries if you don’t have fresh in hand
• Maple syrup for serving

Instructions

• In a large bowl, stir together the flours, baking soda, baking powder and salt.
  
• In separate bowl, whisk together buttermilk, milk and egg, then finally whisk in coconut oil.
  
• Add wet ingredients to the dry and mix until just combined.
  
• Batter is thick with lumps that is okay
  
• Heat a skillet over high heat and add small amount of butter. When the butter melts becomes brown add ¼ cup of the pancake batter.
  
• While the bottom part is cooking stick in blueberries on the top part.
  
• Once the bottom side is cooked for about 1to 2 minutes or until sides becomes crisp.
  
• . Filip the other side and cook for another 1 ½ minutes.
• Transfer the pancake to the plate and cover it to keep warm. Repeat the process until you finished the entire batter. Serve the pancakes warm with maple syrup.

Notes

This recipe is adapted from A good Food Day

 

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 239mg | Potassium: 209mg | Fiber: 3g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.