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Nutritional Recipes

Blueberry Graham Pancakes

Written by COA Nutrition Team On December 21, 2018

Rise and shine and make these Blueberry Pancakes with a twist! … After you have made plenty of the plain ones for the kids, it’s time to break out the good stuff.


  • 1/2 cup of blueberries (frozen are even better!)
  • 1 1/2 cup of graham cracker crumbs
  • 1/2 cup of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 large egg
  • 1 cup of milk
  • 1 tablespoon of honey
  • 1 pinch of salt
  • Serve With:
  • 4 teaspoon of unsalted butter
  • 4 tablespoon of pure maple syrup
  • 1 cup of blueberries


  1. In a medium-size bowl, combine graham cracker crumbs, flour, salt and baking powder; set aside.
  2. Add egg, milk, and honey to a large mixing bowl and whisk until well blended.
  3. Add flour mixture to wet ingredients, and stir just until moistened; gently fold in blueberries.
  4. Heat a non-stick skillet or griddle over medium.
  5. Pour batter onto hot skillet, using 1/4 cup for each pancake. Cook until bubbles form, then flip and continue to cook until browned on both sides and cooked through in the middle. Repeat until all batter has been used.
  6. Top pancakes with butter and maple syrup, with extra blueberries on the side.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Freezer meals make your night easier!

You won’t believe how easy this cooking method is! You dump all the raw ingredients into a freezer bag and pop it in the freezer. On cooking day, you add the contents of the bag and maybe a little water or broth to your slow cooker and then just let it do its thing! The prep day is a little long and messy but the benefit of having so much of the work done is very worth it.

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