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Healthy Lemon-Poppy Seed Multigrain Pancakes With Blueberry Compote Recipe

These pancakes are bursting with flavor and nutrition.
Healthy Lemon-Poppy Seed Multigrain Pancakes With Blueberry Compote RecipeWaterbury Publications, Inc.

Ah, pancakes, that standby weekend breakfast comfort food. There’s something truly special about tucking into a fluffy short stack, knowing you don’t have any obligations for the rest of the day (other than having fun and relaxing).

Health-wise, though, pancakes aren’t exactly the best breakfast choice, but that doesn’t mean you have to give them up entirely. With a few simple swaps, pancakes can go from empty carbs and calories to becoming a nutritious part of your day. This pancake recipe, for instance, adds oats and flaxseed meal into the ingredient list for a whole-grain experience that delivers a full six grams of fiber. And with blueberries, maple syrup, and lemon juice, these pancakes are bursting with flavor. This is one healthy pancake recipe worth making at home for a leisurely weekend brunch or breakfast.

Nutrition: 390 calories, 7 g fat (1 g saturated), 598 mg sodium, 6 g fiber, 37 g sugar, 9 g protein

Makes 4 servings

Ingredients

Pancakes
3/4 cup quick-cooking oats
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 Tbsp packed brown sugar
1 Tbsp baking powder
2 tsp poppy seeds
1/2 tsp salt
1 Tbsp flaxseed meal
3 Tbsp water
1 cup fat-free milk
1 tsp lemon zest
2 Tbsp lemon juice
1 Tbsp vegetable oil
Nonstick cooking spray

Blueberry Compote
1 1/2 cups fresh or frozen blueberries
1/2 cup unsweetened applesauce
1/2 cup pure maple syrup

How to Make It

  1. In a large bowl, stir together oats, flours, brown sugar, baking powder, poppy seeds, and salt. In another bowl, combine flaxseed and water; add milk, lemon zest, lemon juice, and oil. Add all at once to flour mixture. Stir just until moistened (the batter should be slightly lumpy).
  2. Coat a large nonstick skillet or griddle with cooking spray, and place over medium heat. Pour 1/3 cup batter into the pan for each pancake, spreading batter if necessary. Cook for 1 to 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry.
  3. Meanwhile, in a small saucepan, cook and stir blueberries, applesauce, and maple syrup over high heat until mixture comes to a boil. Reduce heat to medium and cook for 5 minutes. Mash slightly and simmer for 3 minutes more or until slightly thickened. Serve over pancakes.

Eat This Tip:

Blueberries pack a laundry list of health benefits: They can help blast belly fat, fight cancer, lower your risk for disease, boost your brainpower, and more!

RELATED: The easy way to make healthier comfort foods.

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