Better-For-You Blueberry Pancake Stack

Recipe

Breakfast
Better-For-You Blueberry Pancake Stack

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User Rating

4.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
30min
Prep
1hr
Total

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    Description

    This recipe is worth scooping up! Filled with good-for-you-fiber and sweet and tangy blueberry compote. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Blueberry Compote
    1 ½ c.blueberries, thawed if frozen
    1 tbsp.Hy-Vee honey
    ½ tsp.Hy-Vee vanilla extract
    Blueberry Pancakes
    ½ c.Hy-Vee old-fashioned oats
    c.Hy-Vee whole wheat flour
    c.Hy-Vee all-purpose flour
    ¼ c.ground flaxseed
    1 tbsp.Hy-Vee HealthMarket chia seeds
    2 tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee baking soda
    ¼ c.Hy-Vee salt
    2Hy-Vee large eggs, lightly beaten
    1 ½ c.Hy-Vee 2% reduced-fat milk
    ¾ c.Hy-Vee plain Greek yogurt
    3 tbsp.Hy-Vee canola oil
    3 ½ c.blueberries, thawed if frozen
    Hy-Vee whipped topping, for serving

    Things To Grab

    • Small saucepan
    • Food processor
    • Large bowl
    • Griddle or heavy skillet
    • Hy-Vee nonstick cooking spray

    Directions

    1. Make Blueberry Compote: Combine blueberries, honey, and vanilla extract in a small saucepan. Bring mixture to boiling; reduce heat. Cook for 15 minutes or until blueberries are very soft and begin to burst. Remove from heat; set aside.

    2. Make Pancakes: Place oats in a food processor. Process until finely chopped. Transfer oats to a large bowl. Stir in flours, ground flaxseed, chia seeds, baking powder, baking soda, and salt; set aside.

    3. Combine eggs, milk, yogurt, and oil; add flour mixture, combining well. Stir in blueberries.

    4. Spray a griddle or heavy skillet with nonstick spray. Preheat over medium heat. Add 1/3 cup batter to hot griddle for each pancake. Cook for 1 to 2 minutes on each side or until golden brown. Stack 4 pancakes on each serving plate and top with Blueberry Compote and whipped topping, if desired.

    Nutrition facts

    Servings

    520 Calories per serving
    4 pancakes each

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 100mg
    • Sodium: 650mg
    • Total Carbohydrates: 71g
    • Protein: 19g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 30%
    0%
    Vitamin D 10%
    0%
    Potassium 10%

    Recipe Source:

    Balance January 2019