Honey, Oat and Blueberry Pancakes
Homemade, from scratch pancakes, with a healthy kick – these Honey, Oat and Blueberry Pancakes are definitely worth the effort. You even use 2% milk in these instead of the traditional buttermilk and they will turn out delicious as well. And what is the most important part for preparing these pancakes is that you probably have all the ingredients already in your cupboard. If you can’t wait to taste them, give it a try and prepare them for breakfast or as afternoon snack. They are simply yummy and you are going to experience an utmost delight. Enjoy!
Serving: 8-10 pancakes
- 1/2 cup all-purpose flour (or wheat flour)
- 1/2 cup quick cooking oats
- 1 1/3 tablespoon honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- 1 egg, room temperature
- 1 cup fresh blueberries (washed and dried)
- In a large food processor, add flour and oats and pulse until oats are ground. Then, add the rest of the dry ingredients and pulse until well mixed. Next, whisk egg and add it to the dry mix and add honey, milk, vanilla extract, vegetable oil. Pulse until all the ingredients are mixed.
- Heat an iron griddle or skillet to medium heat and lightly spray with cooking oil. Using an 1/4 cup scoop, pour pancake batter on to skillet and add 6-8 blueberries on top of each pancake. Cook until browned on each side, you can tell they are ready to flip when the tops start to bubble a little.
- To keep already made pancakes warm, keep your oven 150 degrees and use an oven safe dish or baking pan. Serve with your favorite jam, honey, fresh fruit, or syrup! (To reheat, allow to cool completely and then transfer to a ziploc bag and freeze – reheat in toaster oven or microwave)