Blueberry Oatmeal Pancakes
Servings 2
Calories 629kcal
Ingredients
Oatmeal Blueberry Pancakes
- ½ cup Rolled oats
- ½ cup Milk
- ½ cup All-purpose flour
- 1 TBSP Brown sugar
- 1 tsp Baking powder
- ¼ tsp Salt
- ½ tsp Cinnamon (optional)
- 1 Egg
- 1 TBSP Butter melted (plus extra for greasing pan)
- ½ tsp Vanilla extract
- ½ cup Blueberries fresh or frozen (if frozen, do not thaw)
Serve
- Maple syrup
Fruit
- 2 cups Fresh fruit e.g., blueberries, bananas, strawberries, washed and prepared as needed
Milk
- 16 oz Milk cold
Instructions
- Prepare the ingredients as directed above.
- Soak Oats: In a medium bowl, combine rolled oats with milk. Let soak for 5 minutes to soften.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon (if using).
- Mix Wet Ingredients: In another bowl, whisk egg, melted butter, and vanilla extract until smooth.
- Combine: Add dry ingredients and oats with milk to wet ingredients and stir gently until just combined. Do not overmix.
- Fold in Blueberries: Gently fold in blueberries. If using frozen, stir them in directly from the freezer.
- Heat Pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Cook Pancakes: Pour about ¼ cup of batter per pancake into the pan. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter.
- Serve the pancakes with maple syrup, fresh fruit and milk.
Nutrition
Calories: 629kcal | Carbohydrates: 98g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 704mg | Potassium: 822mg | Fiber: 8g | Sugar: 51g | Vitamin A: 1497IU | Vitamin C: 9mg | Calcium: 525mg | Iron: 4mg