Blueberry Oatmeal Pancakes
Combine two breakfast favorites, oatmeal and pancakes, with these delicious blueberry oatmeal pancakes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup rolled oats (uncooked, old fashioned)
- 1 cup buttermilk (lowfat (can substitute 1 cup milk plus 1 tablespoon lemon juice or vinegar))
- 1/4 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg (beaten)
- 2 tablespoons butter (unsalted, melted, cooled)
- 1/2 cup blueberry (fresh or frozen)
Make it lactose-friendly
- 1 cup buttermilk (lowfat (can substitute 1 cup milk plus 1 tablespoon lemon juice or vinegar)) → lactose-free milk + 1 tsp lemon juice per cup
- 2 tablespoons butter (unsalted, melted, cooled) → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Combine the oats and buttermilk in a medium mixing bowl and let sit, covered, in the refrigerator for at least30 minutes. If you don’t have time to let it sit, microwave the oat-buttermilk mixture until the oats have absorbed the liquid and the mixture is batter-like, about 1-2 minutes).In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.Add the flour mixture, egg, melted butter, and blueberries to the oat-buttermilk mixture. Stir to combine.Spray a nonstick skillet with nonstick spray and set over medium heat.Working ¼ cup at a time and around the perimeter of the skillet, portion the batter into the pan, leaving at least ½ inch between each portion of batter.Cook on the first side until bubbles form and pop on the top surface and the edges are dry, about 3-4 minutes.Flip all of the pancakes over and cook on the other side until golden-brown, about 1-2 minutes.Repeat steps 5-7 with any remaining batter.Serve warm.
Nutrition (estimated, per serving)
| Calories | 659 |
|---|---|
| Protein | 5.7 g |
| Fat | 54.4 g |
| Carbs | 39.2 g |
| Fiber | 3.1 g |
| Sodium | 248 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)