Blueberry Oatmeal Pancakes

Combine two breakfast favorites, oatmeal and pancakes, with these delicious blueberry oatmeal pancakes.

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Yield

Prep time

15 minutes

Cook time

20 minutes

Total time

35 minutes

Ingredients

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)

non stick spray

Steps

Combine the oats and buttermilk in a medium mixing bowl and let sit, covered, in the refrigerator for at least
30 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.

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