• Preparation Time 15 minutes
  • Cooking Time 6 minutes per pancake
  • Makes 12 pancakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Blueberry Syrup
  • 1 cup fresh or frozen blueberries
  • ½ cup maple syrup
  • Pancakes
  • 1 can Carnation® 2% or Fat Free Evaporated Milk
  • ¼ cup lemon juice
  • 2 cups Robin Hood® Nutri Flour Blend™ Tastes like White
  • ½ cup ground flax seed
  • ¼ cup whole flax seed
  • ¼ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • ¼ cup Crisco® Canola or Vegetable Oil
  • 1 cup fresh or frozen wild blueberries
  • Oil for brushing skillet

Serving Size: 12 pancakes


Serving Size: 12 pancakes

  • Place blueberries and maple syrup in small saucepan. Bring to a boil. Cook  1 minute. Remove from heat. Reserve.
  • Stir evaporated milk and lemon juice together in a small bowl.  Reserve.
  • Combine dry ingredients in a large bowl. Add evaporated milk mixture, eggs and oil. Do not over mix. Batter will be thick.
  • Heat large nonstick skillet on medium heat. Brush lightly with oil. Spoon 1/3 cup (75 mL) batter into hot skillet for each pancake. Leave some room between each pancake as they spread and puff up. Sprinkle with blueberries. Cook until bubbles appear on the top side. Turn over and cook other side, about 2-3 minutes per side. Serve with Blueberry Syrup.


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