Description
Delicious and healthy blueberry oat pancakes made with old fashioned oats.
Ingredients
Scale
- 1 3/4 cups old fashioned oats
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Add oats to a blender or food processor and process until you have a smooth, fine powder.
- Pour into a bowl and add granulated sugar, baking powder, cinnamon, and salt. Stir to combine.
- Add egg, milk, melted butter, and vanilla extract. Stir until just combined.
- Add blueberries and stir to incorporate. Allow batter to rest while pan preheats.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient – this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner’s sugar.
Notes
- For a vegan version, substitute the egg with flaxseed meal mixed with water and use plant-based milk.
- Feel free to add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg