Breakfast

Wheat Oat Flax Pancakes With Blueberries and Almonds is for Breakfast, Dessert.

Wheat Oat Flax Pancakes With Blueberries and Almonds takes 10 minutes to prepare.

Wheat Oat Flax Pancakes With Blueberries and Almonds takes 25 minutes to cook.

Wheat Oat Flax Pancakes With Blueberries and Almonds makes 6 servings.

The ingredients for Wheat Oat Flax Pancakes With Blueberries and Almonds are:

Pancakes:

1/2 cup wheat flour
1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/2 cup organic ground flax seeds (8 Tbsp)
4 tsp brown sugar, packed
1 tsp salt
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
2 medium eggs
1/4 cup plain lowfat yogurt (2 oz.)
1/4 cup water
1/2 cup whole milk

Toppings:

1.5 cups frozen whole blueberries, thawed
1/3 cup slivered almonds (or 6 Tbsp)
3/4 cup maple syrup
3 pats butter, salted

Here is how you make Wheat Oat Flax Pancakes With Blueberries and Almonds:

Mix dry ingredients in a large bowl. Whisk eggs and liquids together, stir into dry ingredients. Prepares approximately 3 cups of batter. Scoop approximately half a cup onto a medium hot griddle or cast iron skillet. Batter is very thick and will need to be patted down and spread out with a spoon. Cook til the sides turn loose easily and bubbles just start to form and flip. (Bubbles do not form as easily and profusely as they do in thinner batters because of the thickness and the solid ingredients, etc. If you wait for too long for too many bubbles you may overcook the pancake.)Makes 6 pancakes. Top each pancake with 1/2 pat of butter, 1/8 cup maple syrup, 1/4 cup blueberries and 1 Tbsp slivered almonds. Serve hot and enjoy!Number of Servings: 6Recipe submitted by SparkPeople user AMBEROLIVER.

The nutritional information for Wheat Oat Flax Pancakes With Blueberries and Almonds is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 365.0

• Total Fat: 11.4 g
• Cholesterol: 70.4 mg
• Sodium: 627.8 mg
• Total Carbs: 64.2 g
• Dietary Fiber: 7.5 g
• Protein: 9.7 g