Healthy Blueberry Oat + Wheat Bran Pancakes with Berry Syrup

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.

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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

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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!

 

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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:

  1. In a medium size bowl, mix all ingredients until evenly mixed. Let sit for 5 minutes.
  2. 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.
  3. Sprinkle fresh blueberries onto pancakes. Cook on each side for 2-3 minutes until golden brown.
  4. Stack pancakes!

Berry Syrup:

  1. Heat a small pot on medium/high heat (but more on the medium side). Add all ingredients. Water should be gently simmering.
  2. 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.
  3. 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!

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