I have been on a breakfast kick lately (obviously since all my recent posts about been about breakfast on the blog and my instagram lol)! In first trimester, I could really only keep down carbs (more on that HERE) and found myself craving pancakes! So weird because I have never been a pancake lover before.
But, in an effort to make a healthy alternative to traditional pancakes, I played with this pancake recipe the past month until I finally nailed it! Here’s how it’s healthier than the typical pancake recipe:
- whole grain rolled oats and wheat bran instead of white flour: both the oats and wheat bran are whole grain, complex carbs making them heart healthy! The wheat bran is also packed with fiber, THIS is exactly the organize wheat bran I use (click HERE for the 16oz bag and HERE for the 32oz bag). Wheat bran is a great whole grain option that is packed with fiber (only 1g net carb per serving).
- chia seeds: loaded with antioxidants, fiber, omega-3-fatty acids (the good kind of fats), and a handful of other nutrients!
- egg whites + egg: the eggs pack a punch with protein! Most pancake recipes don’t have a lot of protein in them, but the addition of the egg whites and eggs helps balance out this meal
- Truvia instead of sugar and maple syrup: what a lot of people forget about is that when they add syrup to their pancakes, they are covering it in pure sugar! This recipe uses a small bit of truvia and fruit to naturally sweeten the pancakes and the syrup
Before I give you the recipe details, just want to let you know about these mixing bowls from Pottery Barn which I have LOVED and gotten so much use out of (baking, tossed salads, sides, etc). They are especially great for pancakes because I pour the pancakes straight from the bowl. This is not an affiliate link, I just love these so much I think you should know about them lol. Link is HERE!
Healthy Blueberry Oat + Wheat Bran Pancakes with Berry Syrup
1 serving
Ingredients:
Pancakes:
- 1/3 cup whole grain rolled oats
- 1/4 cup wheat bran
- 2 egg whites + 1 whole egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- cinnamon to taste (I do about 1 teaspoon)
- 1/4 cup unsweetened plain almond milk
- 1/2 teaspoon truvia
- 1/4 cup blueberries
Berry Syrup:
- 1/2-3/4 cup berries (blueberries, blackberries, raspberries, or all of the above. Can be fresh or frozen)
- lemon zest from half large lemon
- juice of 1/2 lemon
- roughly 3 tablespoons water *
- 1/4 teaspoon truvia
- optional: nut butter for topping (I like almond butter)
*you will need more or less water depending on how much liquid your berries release. I find with frozen berries I need to add more water
Directions:
Pancakes:
- In a medium size bowl, mix all ingredients until evenly mixed. Let sit for 5 minutes.
- Meanwhile, on a pancake skillet (or any nonstick flat pan), heat to medium heat with a high heat oil (I like avocado oil). When pan is hot, pour pancakes on skillet. I like to make small, dollar size pancakes (about 2-3 inches in diameter). Note: the worst is when these pancakes are burnt, so be patient with the medium heat and make sure the pan is fully heated before you start cooking.
- Sprinkle fresh blueberries onto pancakes. Cook on each side for 2-3 minutes until golden brown.
- Stack pancakes!
Berry Syrup:
- Heat a small pot on medium/high heat (but more on the medium side). Add all ingredients. Water should be gently simmering.
- Simmer berry mixture for 3-5 minutes depending on if berries are fresh or frozen. For frozen berries, they may need to simmer longer to fully thaw out. Note: the longer you cook the mixture, the more the berries break down. So if you would like a syrup with big chunks of fruit, do not simmer for that long. If you want a thinner consistency, simmer longer to break down the fruit.
- Pour berry syrup on cooked pancake stack and top with a drizzle of almond butter for extra goodness!
Had to include these photos of Yogi lol! He is a 85lb golden and pretty tall, which makes him the perfect height for checking out what’s on the counter or table. He is always checking out my food photography set-up for the blog lol. It’s been so funny seeing how different he is compared to Tira (who is 30lbs). It’s honestly nice having both a small and big dog, I love having them both!
I hope you like this pancake recipe as much as me! It’s been something I have made myself 1-2 times a week lately and love it every time!
