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Whole Wheat Blueberry Pancakes

Nothing is better for breakfast than a stack of delicious low-fat pancakes with antioxidant-rich blueberries. Here is a healthy recipe for whole wheat blueberry pancakes.

Total time: 20 minutes
Prep: 4 minutes
Cook: 16 minutes
Yield: 6 servings


  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 tablespoon baking powder
  • 1/2 cup ground cinnamon
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 1/2 cup teaspoon salt
  • 4 egg whites
  • 2 cups skim milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1 quart blueberries

For Cooking:

non-stick cooking spray


1. Place flours, wheat germs, baking powder, cinnamon and salt in a blender, mix until fully combined.

2. Place flour mixture, 1 tablespoon of sugar, honey, skim milk, egg whites and vegetable oil in a large bowl, mix with a spatula until completely combined.

3. Combine blueberries, lemon juice, and 1 tablespoon of sugar in a large bowl. Crush blueberries, stir mixture and set aside.

4. Heat a non-stick skillet over medium heat. Coat pan with cooking spray.

5. Pour about 1/4 cup batter per pancake onto pan. Cook for about 2 minutes. Turn pancakes over to cook second sides and cook for one more minute.

6. Transfer pancakes to a plate, keep warm in oven while cooking remaining batter. Repeat with remaining batter. Serve with blueberry topping after all pancakes are cooked.

Nutrition Information:

Serving size: 3 pancakes
Calories: 350
Protein: 15g
Fat: 3g
Saturated Fat: 500mg
Sodium: 500mg
Carbohydrates: 60g
Sugar: 20g
Fiber: 10g

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