Sunday Morning Pancakes with Blueberry Honey Sauce

This easy Sunday morning pancake with blueberry honey sauce can be made with fresh of frozen blueberries. Enjoy sweet blueberry sauce in tea, in yogurt, and as an ice cream topping

16 4-inch (10cm) pancakes


Blueberry Honey Sauce


1.Preheat oven to 200º F (95 ºC).

2.In a medium bowl whisk together the milk or soy beverage, egg, and oil.

3.Add the whole wheat flour, large oat flakes, wheat germ, flaxseed, oat bran, cinnamon, and baking powder. Beat in with the whisk. Let sit while the pan is heating, the batter will get a little thicker. Stir before you start frying them.

4.Heat a large non stick frying pan over medium heat. Add a small amount of canola oil or spray to lightly coat the pan.

5.Spoon in 2 tbsp (30 mL) of batter per pancake, swirl batter with the back of the spoon to make a 4-inch (10 cm) pancake and cook till bubbles form on the top of the batter and the underside is dark golden brown, flip and cook the other side until done. Keep warm in oven on an oven proof pan or plate until all pancakes are cooked.

6.Serve with Blueberry Honey sauce or pure maple syrup.

Blueberry Honey Sauce

This sauce tastes great over plain yogurt as well.

1.In a small saucepan, combine honey and blueberries bring to a boil.

2.Boil for 5 minutes. Remove from heat and add orange juice and orange zest.

3.Store in a glass jar in the fridge for up to 3 days or cool slightly and pour over pancakes.


If you are living with diabetes, feel free to use Splenda instead of honey.


Calories 366
Protein 10 g
Carbohydrates 65.3 g
Fat 8.1 g
Fibre 7 g
Sodium 237 mg