Multigrain Blueberry Waffles Or Pancakes Recipes
MULTIGRAIN PANCAKES
Make and share this Multigrain Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine yogurt, milk, eggs and 3 tablespoons oi. Mix well. In another bowl, combine flours, oats, baking powder and soda. Mix well. Add wet ingredients to dry and mix just to moisten.
- Lightly grease a non-stick skillet with remaining oil and heat skillet on medium heat. Working in batches, spoon 1/4 cup batter into the skillet. Cook until golden and bubbling (2-3 minutes), then turn and continue to cook 1 minute.
- Serve panckes with maple syrup or fresh fruit.
Nutrition Facts : Calories 263.3, Fat 14, SaturatedFat 2.8, Cholesterol 71, Sodium 287.5, Carbohydrate 27.1, Fiber 2.8, Sugar 4.1, Protein 8.9
TOP RATED BLUEBERRY WAFFLES
Make and share this Top Rated Blueberry Waffles recipe from Food.com.
Provided by Calee
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour and whole wheat flour, sugar, baking powder and salt in mixing bowl and stir well.
- Whisk together eggs, milk, melted butter and vanilla .
- Mix flour mixture with egg mixture mixing until smooth.
- Fold in blueberries ( if using frozen, no need to thaw.) orange zest and pecans.
- Let batter sit for a few minutes.
- Prepare according to manufacters directions in waffle maker.
- Serve with maple syrup.
Nutrition Facts : Calories 313.1, Fat 16.3, SaturatedFat 7, Cholesterol 74.3, Sodium 393.8, Carbohydrate 35.2, Fiber 2.9, Sugar 5, Protein 8
BLUEBERRY WAFFLES
These are my 2 blueberry lovin' guys most favorite waffle. They will even eat them with blueberry syrup! I always double this and if there are any left they go in the freezer. DBF Rick will eat these like a cookie and likes them hot and crispy with a scoop of ice cream on top!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 waffles
Number Of Ingredients 8
Steps:
- Preheat the waffle iron.
- Beat egg whites til stiff and set aside.
- Sift together dry ingredients.
- Slowly stir in milk, beaten egg yolks and melted butter.
- Fold in blueberries.
- Fold in egg whites which were stiffly beaten.
- Bake in hot waffle iron.
Nutrition Facts : Calories 305.7, Fat 12, SaturatedFat 6.8, Cholesterol 90.9, Sodium 497.5, Carbohydrate 41, Fiber 1.7, Sugar 4.7, Protein 8.7
MULTIGRAIN BLUEBERRY PANCAKES
Do you ever crave certain types of food and not know why? Well, for me, it's been blueberries! In this recipe, four different grains offer a wholesome twist on the classic blueberry pancake. You may top with blueberry syrup or traditional maple syrup. Adapted from Country Living magazine(August 2001). Enjoy!
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 16 4" pancakes
Number Of Ingredients 15
Steps:
- Batter:.
- In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
- Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
- To make pancakes:.
- Preheat the oven to 250*F.
- Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
- Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
- Turn each pancake over and continue to cook until both sides are golden brown.
- Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
- Serve hot. Enjoy!
- Note: This makes about 4 cups batter.
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- In a large saucepan over medium-high heat, bring the orange juice, sugar and rum to a boil. Stir in the cornstarch and 2 tablespoons water in a small bowl to dissolve. Add the cornstarch mixture to the orange juice mixture and boil until it’s slightly thickened, stirring constantly, about 1 minute. Add the berries and reduce the heat to medium and stir until the berries are softened and heated through, about 3 minutes.
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