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Whole Wheat Blueberry Pancakes

When there is a will there is a way, and we are willing to have pancakes all. the. time. Pancakes are a comfort food favorite, so we created a nourishing recipe the whole family will enjoy. These pancakes are made with 100% whole grains and contain more fiber and protein than the traditional recipe. Be inspired to freestyle with other fruits, try the same batter in a waffle maker, and/or freeze the leftovers for a quick weekday breakfast.

Course Breakfast
Cuisine American
Keyword antioxidant, berry, blueberry, breakfast, fiber, pancake, vegetarian, whole, whole grain, whole wheat
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 cup whole wheat flour
  • 2 tbsp ground flax seed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp honey
  • 3/4 cup almond milk, unsweetened
  • 1/4 cup nonfat Greek yogurt, plain
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten
  • 3 tbsp apple sauce, unsweetened
  • 1 cup fresh blueberries (or more!)


  1. In a small bowl, mix together all of the dry ingredients and set aside.

  2. In a large bowl, whisk together the almond milk and Greek yogurt until smooth.

  3. Add vanilla and egg and whisk until combined.

  4. Add applesauce and whisk until combined.

  5. Add dry ingredients to wet ingredients and stir until smooth.

  6. Heat a drizzle of olive oil in a medium pan over medium heat.

  7. Pour batter in 1/4 cup portions onto pan. When the middle of the batter begins to bubble, flip your pancake.

  8. Cook your pancake 1-2 more minutes until the second side is browned.