The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Treat the family to this brunch favourite adapted from pastry chef Anna Olson

I had a day off the other day and was watching Cityline on City TV. One of my favorite Canadian Pastry chefs, Anna Olsen (host of Sugar on Food TV) was on. She made the most delicious looking whole grain pancakes and, as these are one of my favorite weekend breakfasts, I decided to try to recreate her recipe this morning. As usual, I did make a couple of substitutions to make it my own. For instance, I used organic all-purpose flour in place of some of the whole wheat flour (just because I was running out of whole wheat flour) and I used cinnamon instead of nutmeg. I also added frozen blueberries right in the batter as well as serving some fresh ones on the side. I have tried many a good pancake in my day, however, I have to say that these were wonderful. Bursting with flavor and a fluffy texture, Simon and I could not help going back for more!


1/2 cup organic all purpose flour
1/4 cup whole wheat flour
3/4 cup rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/4 cups buttermilk
1 large egg
2 tbsp pure maple syrup
2 tbsp butter, melted
1 cup frozen blueberries
Fresh berries
maple syrup for serving


In a large bowl combine flours, oats, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk buttermilk, egg, maple syrup and melted butter.
Pour buttermilk mixture into dry ingredients and using a fork, stir just until blended. Gently fold in frozen blueberries.
Heat a griddle or large fry pan over medium heat and grease lightly. Pour about 1/4 cup batter onto griddle and cook until bubbles appear on top and bottom is golden, about 3 minutes. Flip and cook until other sides browns, about 2 minutes. Remove to a plate and keep warm in oven until batter is done.