Shortcut Multigrain Blueberry Pecan Pancakes

The weekend breakfast routine in our house is pretty standard.  Saturday mornings we make homemade multigrain blueberry pancakes and Sunday morning we have leftover homemade multigrain blueberry pancakes.  It is a routine I look forward to every week day in between.

Last week however we went on vacation.  5 families with 9 kids between us in 2 condos at the beach.  It was awesome!  It was also definitely a break from the routine with lots of junk food and lots of eating out.

One morning though my dear friend April got up and made an actual healthy breakfast for the whole crew – multigrain pancakes using Bob’s Red Mill pancake mix.  The pancakes were delicious and the mix gave me great inspiration to short cut a little on my normal weekend breakfast routines back home.

This weekend I went for a more semi-homemade version of pancakes.  I used the Bob’s Red Mill mix but then changed things up by swapping out most of the oil for yogurt and adding in a few extras like frozen blueberries, pecans and a dash of vanilla.  The results were scrumptious and definitely a few steps easier than pancakes from scratch.

Little dude preferred his pancakes with a smear of almond butter and jelly.  I chose to top mine with fresh strawberries and a little real maple syrup.  We both gave breakfast two thumbs up!!

Shortcut Multigrain Blueberry Pecan Pancakes

Prep time: 5 minutes  -  Cook time: 15 minutes  -  Makes: about 16 pancakes

  • 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix
  • 6 oz low fat french vanilla (or plain) yogurt
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup milk
  • 2/3 chopped pecans
  • 1 cup frozen blueberries
  • Nonstick cooking spray

Place Bob’s Red Mill mix, eggs, vanilla and milk into a large mixing bowl.  Mix until well combined.  (Add additional milk if desired for thinner batter.)  Add pecans and mix.

Heat griddle or skillet to a mediam high. Spray with non-stick cooking spray.  (I use olive oil spray.)

Pour a scant 1/4 cup batter onto hot griddle for each pancake.  Drop in a few frozen blueberries.  Cook until bubbly then flip.  Finish cooking until fully cooked. Serve warm with toppings of choice.

Bloggers Note: Just in case you are wondering, I did not receive compensation or free product from the Bob’s Red Mill brand.  I just happened to try the product, liked it and decided to share my find with you.

This entry was posted in breakfast, brunch, nuts, semi-homemade cooking, whole grains and tagged , . Bookmark the permalink.

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