Blueberry Multigrain Pancakes Recipe

Name: Blueberry Multigrain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Whole Wheat Flour; 1/2 cups Oat Flour; 1/4 cups Rye Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 2 whole Egg Whites; 3 Tablespoons Olive Oil; 2 Tablespoons Agave Nectar (or Honey); 1 cup Almond Milk; 1 teaspoon Pure Vanilla Extract; 1 cup Fresh Blueberries, Plus More To Serve; Maple Syrup, To Serve

Servings: persons

1/2 cups Whole Wheat Flour
1/2 cups Oat Flour
1/4 cups Rye Flour
1 Tablespoon Baking Powder
1/2 teaspoons Salt
2 whole Egg Whites
3 Tablespoons Olive Oil
2 Tablespoons Agave Nectar (or Honey)
1 cup Almond Milk
1 teaspoon Pure Vanilla Extract
1 cup Fresh Blueberries, Plus More To Serve
Maple Syrup, To Serve

1
Preheat the oven to 200u00b0F. Line a baking sheet with parchment paper or a silicone mat. Place the baking sheet in the oven. The oven is used to keep the finished pancakes warm while cooking the others.
2
In a small bowl, whisk together the wheat flour, oat flour, rye flour, baking powder, and salt.
3
In a large bowl, stir together the egg whites, olive oil, agave nectar, milk, and vanilla. Add the dry ingredients and stir until fully incorporated. Carefully stir in the blueberries.
4
Lightly oil a skillet, griddle, or frying pan and place over medium heat. When the pan is fully heated, use a large ice cream scoop to scoop up the batter and pour it into the pan. Make sure you are scooping enough blueberries up in each scoop.
5
Cook until bubbles form in the batter and then flip the pancake. Continue to cook until lightly browned on both sizes. Place the pancake on the baking sheet in the oven to keep warm. Repeat with the remaining batter.
6
To serve the pancakes, place a few blueberries on top of your stack of pancakes and drizzle with maple syrup. These pancakes are so flavorful and moist that not a lot of syrup is needed. Enjoy!
7
Recipe adapted from Annie Eats, who adapted it from Smitten Kitchen.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Whole Wheat Flour, 1/2 cups Oat Flour, 1/4 cups Rye Flour, 1 Tablespoon Baking Powder, and more.

Yes, Blueberry Multigrain Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Multigrain Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions