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Blueberry Whole Wheat Pancakes
Source: Cooking with Chia (Geomantha, 2007)

A healthy version of the classic favorite.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 89.0
Total Carbs 15.0 g
Dietary Fiber 2.1 g
Sugars 1.9 g
Total Fat 2.1 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 54.2 mg
Protein 2.9 g
Sodium 193.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  white all purpose flour
1 cup  whole wheat flour
0 1/2 cup  low fat buttermilk
1 1/2 tsp  baking soda
2 each  eggs
1 tsp  salt
1 tbsp  sugar
2 oz  chia seeds
2 cup  fresh blueberries
1 1/2 tbsp  butter
  1. In a bowl whisk together the buttermilk, eggs and salt. Add the flours, baking soda, sugar and chia seeds. Mix batter until just combined and smooth.
  2. Heat a griddle at medium-high heat until it is hot enough to make a drop of water "bounce." Brush with melted butter
  3. Pour the batter onto the griddle with a pyrex measuring cup or other vessel with a spout. Top pancakes with blueberries.
  4. Cook 2 mins on each side, or until golden brown.

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