Multigrain Blueberry Waffles (or Pancakes)

Total Time
Prep 15 mins
Cook 20 mins

Mmm, light crispy blueberry waffles with the benefits of fibre and antioxidants.

Ingredients Nutrition


  1. In a large bowl, combine the flour, oats, baking powder and baking soda.
  2. In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
  3. Fold in blueberries until just mixed.
  4. In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
  5. Fold egg white into batter.
  6. In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
  7. Yield 8 waffles.
  8. NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).
Most Helpful

One word.. AMAZING!! for my heart concious husband these are a great sweet breakfast treat with little saturated fats and cholesterol. i often use frozen blueberries as our growing season is short and the pricetag on fresh shoots up astronomically come winter. I double the blueberries in my girls pancaked but the hubby like a little less. What an excellent healthy breakfast. They are so good I think they are stand alone. I have yet to convince the family of this who believe syrup should be a food group unto itself.

Abby, Sarah & Eli's Mom February 22, 2010

These were pretty good! I made them into waffles, but the batter was thinner then usual and overflowed a bit. It also stuck easily, so grease well! Tasty, though.

I Can't Believe It's Healthy November 22, 2009

These are good and healthy. The recipe yields 5 waffles for me instead of 8. I didn't have blueberries on hand and I added sliced bananas instead. I reduced the brownsugar as well.Thanks for sharing this recipe with us.

Morning Biscotti April 28, 2006