Healthy Blueberry Pancakes
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If I am going to make some quick and easy pancakes like these healthy blueberry pancakes from a mix, there are two that I use. I go for Hungry Jack or Lehi Roller Mills. Lehi Roller Mills is a local Utah company. My favorite way to make their pancakes is with fresh blueberries in them. They have to be fresh. Frozen won’t do. I like them to have that pop when you eat them. Love it.
So, when I was contacted by Lehi Roller Mills to give their Whole Grain Heart Healthy Hotcake Mix a try, I was totally on board.
They sent me a sample and I tried them out this weekend. They would be excellent to serve Dad on Father’s Day. Not only will he love the taste of them but they are good for him too. This mix has no added preservatives, 0g of Trans Fat, is low in fat, and has 900 mg Omega 3 per serving. The mix is also an excellent source of calcium and dietary fiber. The first ingredient in this mix is 100% whole wheat flour. There is also 5 grams of fiber per serving.
The taste of these healthy blueberry pancakes are very similar to the original taste of the Lehi Roller Mills Pancakes. I really could taste much of a difference.
If you can’t get your hands on a box of the Lehi Roller Mills mix, you can do the same thing with your favorite pancake mix. Or whip up a batch of my favorite made from scratch recipe for Fluffy Buttermilk Pancakes and add the blueberries.
I have a couple of posts featured on a couple of other sites if you want to check them out. One is at CraziBeautiful and the other one is at Or So She Says…
Healthy Blueberry Pancakes
Real Mom Kitchen
Ingredients
- 1 box 1.25 lbs. Lehi Roller Mills Whole Grain Heart Healthy Hotcake Mix
- 4 cups of water
- 1 6 oz container of fresh blueberries
- canola oil
Instructions
- In a large bowl, mix the pancake mix and water together. Now the batter will look runny at first. Just stir it with a fork to get most of the lumps out and let the batter sit for a few minutes and it will thicken.
- Cook on a griddle of pan that is lightly coated with canola oil. Using a 1/3 cup measuring cup, pour the batter on the hot pan or griddle. Then drop about 8 blueberries into each pancake, trying to disperse them evenly. The turn pancake when ready. Cook other side. I had to serve my pancakes with a little butter and syrup. Makes 18 (4 12 to 5 inch) pancakes.
