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If whole grain pancakes are new to your kids, start off with 3/4 cup all-purpose flour and 3/4 cup whole-wheat pastry flour. My kids didn’t bat an eyelash when I made the switch, only, “why are they so brown, mom?” To which I answered, “cinnamon....lots of cinnamon.”


  • 1 1/2 cups whole-wheat pastry flour or white whole-wheat flour
  • 1/3 cup wheat germ or flax meal (ground flax seeds)
  • 1/3 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 large eggs , beaten
  • 1 1/2 cups low-fat milk
  • 1 ripe banana , mashed (about 1/2 cup)
  • 2 tablespoons pure maple syrup
  • Butter for cooking the pancakes
  • 1 heaping cup blueberries


  1. Whisk together the flour, wheat germ/flax meal, oats, baking powder, cinnamon, and salt in a large bowl until well combined. Set aside.
  2. Whisk together the eggs, milk, banana, and maple syrup in a medium bowl until blended.
  3. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
  4. Meanwhile, melt a little butter in a large skillet or griddle over medium-high heat. Use a 1/4-cup measure to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Arrange the blueberries evenly on each pancake. Adjust the heat if the skillet gets too hot.
  5. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining batter, and blueberries.

Recipe Notes

Adapted from a recipe by Meal Makeover Moms