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Recipe of the Month – September 2017

September 5th, 2017Blog, Food Trends, Nutrition | Tags: , , , ,

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Yield: 12 servings


1 cup flour, whole wheat

½ cup flour, all purpose                                

½ cup oatmeal, old

fashioned, dry

¼ cup ground flax

2 tsp baking powder

¼ tsp baking soda

½ tsp cinnamon, ground

2 cup milk, skim

1 cup blueberries, fresh or frozen


  • Combine dry ingredients in a large mixing bowl. Add milk and stir until smooth, then gently fold in blueberries.

  • Lightly spray a 12-inch nonstick skillet with cooking oil spray and heat over medium high heat.

  • Spoon four separate ¼ cups of batter onto the skillet. Cook until the batter bubbles, then flip pancakes. Cook until golden brown. Chef’s Tips: This dish is especially delicious when garnished with powdered sugar and low-calorie syrup. If you’re using frozen blueberries, be sure to defrost them first so that there are no chilly surprises in your pancake.