breakfast, Brunch, recipes

Hearty Cinnamon Bulgur Pancakes


As I was thinking about what to cook for breakfast I remembered that I had served bulgur and raisins to my one year old daughter.  I originally wanted to introduce a new food to my daughter and got the idea from my “make your own baby food cookbook”  Turns out everyone really liked this including me, I was thoroughly surprised when both my little girls gobbled up the breakfast and it was so easy to make.  So this morning I decided to try out a heartier version of the standard old pancake.  These pancakes pack in extra fiber, b-vitamins, magnesium and are lower in calories.

Cinnamon Bulgur Pancakes
Nutrition Information
  • Serving size: 4
  • Calories: 268
  • Fat: 8
  • Saturated fat: 1.5
  • Trans fat: 0
  • Carbohydrates: 42
  • Sugar: 5
  • Fiber: 4
  • Protein: 7

These hearty breakfast pancakes have a nutty flavor and are sure to be a Sunday favorite topped with bananas and cinnamon.
  • ½ cup bulgur and one cup boiling water
  • ½ cup raisins or one cup fresh blueberries (optional)
  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • ¾ cup milk
  • one egg
  • 2 tablespoons canola oil

  1. Pour water over bulgur and let sit covered 30 minutes, stir in raisins or fruit if using.
  2. In large bowl, mix dry ingredients (flours, banking powder, sugar, salt and cinnamon) set aside.
  3. In another bowl mix milk, lightly beaten egg, and canola oil.
  4. Add wet ingredients into bulgur and fold into dry ingredients until just mixed.
  5. Pour onto heated griddle. Make sure to watch these carefully as to not burn the pancakes, pancakes should be golden brown.
  6. Serve with sliced bananas, cinnamon and real maple syrup.




Nutritionist, runner, yogi, gourmet chef, blogger, mother and wife

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