Hearty Blueberry Multigrain Waffles or Pancakes
Start your day with these nutritious and delicious Hearty Blueberry Multigrain Waffles or Pancakes! Bursting with the goodness of whole grains and fresh blueberries, this versatile recipe can be easily adapted to suit your preference for waffles or pancakes. Crafted from wholesome ingredients like whole wheat pastry flour and rolled oats, these breakfast delights are not only satisfying but also offer a delightful balance of flavor and health. Serve them warm with a drizzle of maple syrup or a dollop of yogurt for an energizing start to your morning. Perfect for family breakfasts, meal prep, or as a tasty brunch option!
8
Servings
150
Calories
9
Ingredients
Ingredients
Whole wheat pastry flour
1 1/2 cups (sifted)
Rolled oats
1/2 cup (uncooked)
Baking powder
1/2 teaspoon
Baking soda
1/2 teaspoon
Skim milk
1 2/3 cups
Egg whites
2 (beaten until soft peaks form)
Brown sugar
2 tablespoons (optional)
Vegetable oil
1 tablespoon
Blueberries
1 cup (fresh or frozen)
Instructions
1
In a large mixing bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, and baking soda until well combined.
2
In a separate medium bowl, mix together the skim milk, optional brown sugar, and vegetable oil until smooth. Gradually pour this mixture into the dry ingredients, stirring gently until they are almost incorporated.
3
Carefully fold in the blueberries until just mixed, being cautious not to over-mix to maintain the integrity of the berries.
4
In another bowl, use an electric mixer to beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter, creating a light and airy texture.
5
Preheat your waffle iron and lightly grease it. Pour approximately 1/2 cup of batter into the heated iron (or adjust based on your iron size) and close the lid. Cook for about 5 minutes or until the steam subsides and the waffles are golden brown.
6
For pancakes, heat a non-stick skillet over medium heat. Pour 1/4 to 1/2 cup of batter for each pancake. Cook until bubbles appear on the surface, then flip and cook until golden brown on both sides.
7
Continue this process until all the batter is used, yielding approximately 8 waffles or 10-12 pancakes.
Nutrition Information
2.5g
Fat
25g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Blueberry Multigrain Waffles or Pancakes.
Can I use this batter for both waffles and pancakes?
Yes, this versatile recipe is designed to be easily adapted for either waffles or pancakes based on your preference.
What type of flour is used in these multigrain waffles?
This recipe calls for 1 1/2 cups of sifted whole wheat pastry flour.
Does this recipe include oats?
Yes, it includes 1/2 cup of uncooked rolled oats for a hearty texture.
How many calories are in one serving?
There are 150 calories per serving.
Is this recipe considered vegetarian?
Yes, these waffles and pancakes are tagged as vegetarian.
Can I use frozen blueberries?
Yes, the recipe specifies that you can use either fresh or frozen blueberries.
How many waffles does one batch make?
One batch yields approximately 8 waffles.
How many pancakes does this recipe produce?
The batter makes approximately 10 to 12 pancakes.
What is the protein content per serving?
Each serving contains 3.75g of protein.
Is there any added sugar in this recipe?
The recipe includes 2 tablespoons of brown sugar, though it is listed as optional.
How much fat is in a serving?
There is 2.5g of fat per serving.
What type of milk is used?
The recipe calls for 1 2/3 cups of skim milk.
How do I prepare the egg whites?
The egg whites should be beaten with an electric mixer until soft peaks form before being folded into the batter.
Why are the egg whites beaten separately?
Beating and then folding in the egg whites creates a light and airy texture in the waffles or pancakes.
How long should I cook the waffles?
Cook the waffles for about 5 minutes or until the steam subsides and they are golden brown.
When should I flip the pancakes?
Flip the pancakes when bubbles appear on the surface and the bottom is golden brown.
What temperature should I use for the skillet?
Heat a non-stick skillet over medium heat for cooking the pancakes.
How much batter should I use per waffle?
Pour approximately 1/2 cup of batter into the heated waffle iron, adjusting for its specific size.
How many total carbohydrates are in a serving?
Each serving contains 25g of carbohydrates.
What leavening agents are used?
The recipe uses both 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda.
Should I grease the waffle iron?
Yes, you should preheat and lightly grease your waffle iron before adding the batter.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
What kind of oil is recommended?
The recipe uses 1 tablespoon of vegetable oil.
Is this recipe good for meal prep?
Yes, it is noted as being perfect for family breakfasts, meal prep, or brunch options.
What can I serve with these waffles or pancakes?
They are delicious served warm with a drizzle of maple syrup or a dollop of yogurt.
How do I mix the dry ingredients?
In a large mixing bowl, whisk together the flour, oats, baking powder, and baking soda until well combined.
How do I incorporate the blueberries?
Carefully fold in the blueberries until just mixed, being cautious not to over-mix so the berries stay intact.
What makes these 'multigrain'?
The multigrain component comes from the combination of whole wheat pastry flour and rolled oats.
How many servings does the recipe yield?
The recipe is calculated for 8 servings.