BLUEBERRY OATMEAL PANCAKE RECIPES

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BLUEBERRY OATMEAL PANCAKES RECIPE: HOW TO MAKE IT



Blueberry Oatmeal Pancakes Recipe: How to Make It image

Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids adore them, and I love that they're easy to make or reheat on busy mornings. —Amy Spainhoward, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 14 pancakes (1-1/4 cups syrup).

Number Of Ingredients 13

2 cups all-purpose flour
2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
BLUEBERRY SYRUP:
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar

Steps:

  • In a large bowl, combine the first 5 ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.

Nutrition Facts : Calories 171 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 145mg sodium, CarbohydrateContent 34g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

OATMEAL BUTTERMILK BLUEBERRY PANCAKES RECIPE - NYT COOKING



Oatmeal Buttermilk Blueberry Pancakes Recipe - NYT Cooking image

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

Provided by Martha Rose Shulman

Total Time 1 hours 20 minutes

Yield A dozen pancakes

Number Of Ingredients 13

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

  • Combine the milk and rolled oats in a bowl, and set aside.
  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  • If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  • Serve hot with a small amount of butter and maple syrup.

Nutrition Facts : @context http//schema.org, Calories 137, UnsaturatedFatContent 4 grams, CarbohydrateContent 19 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 240 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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