Blueberry Oatmeal Pancakes
– 30 mins
Who doesn’t love sweets? While they’re best enjoyed in moderation, using healthy ingredients is one simple hack you can do. Pancakes for breakfast make for a sweet and hearty meal but pre-made batter contains additives and preservatives not good for your health. In that case, blueberry oatmeal pancakes won’t let you down whenever you need something simple, healthy, and delicious for breakfast.
- 2 cups of rolled oats
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ⅓ cup honey
- ¼ cup almond milk
- 2 cups buttermilk
- 1 tbsp coconut oil, or as preferred
- 1 tsp vanilla extract
- 1 cup blueberries
- In a medium-sized bowl, soak the rolled, uncooked oats in buttermilk and set aside for 10 minutes. Old-fashioned oats would need somewhere between 15 to 20 minutes to soak while quick-cook oats will turn up less filling pancakes. Don’t skip this step if you want fluffier pancakes. Otherwise, they will come up flat.
- In making the pancake batter, whisk together the wet ingredients like the eggs, honey, almond milk, and vanilla extract with the soaked oats.
- In a separate bowl, add all the dry ingredients such as cinnamon, baking powder, and salt. Combine very well.
- Add the dry ingredients to the wet ingredients and fold just until they are combined. Use a spatula and not a whisk. Take extra caution not to overmix. Overmixing is a big no-no in pancake batters but especially so with whole wheat flour and oats. Otherwise, the end result will be dense and gummy pancakes. A telltale sign of overmixing is when the batter turns very thick and sticky. To avoid this, fold only a few times until there are barely any dry flour spots left. Do not stir until it smoothens.
- Fold in the blueberries. It would be best to use fresh blueberries. If you’re using frozen ones, sprinkle just a few on the pancakes. Do this when they’re frozen. Do not defrost since this will give the batter a grayish-blue tint. If you want to fold them in, be extra careful so the color will not seep in.
- Heat a skillet or griddle over medium heat. You can use coconut oil here or a little slab of butter. Spraying with nonstick cooking spray is also very helpful.
- Drop batter by large spoonfuls about 3-4 tablespoons per pancake. Cook until bubbles appear on the surface and the edges are dry. This could take from 3 to 4 minutes. Flip to the other side and cook until it browns so you know it’s cooked through. This will take anywhere from 2 to 3 minutes. Repeat this step until all remaining batter has been used up.
- Blueberry oatmeal pancakes are best served while still warm. Feel free to garnish with your favorite toppings such as Greek yogurt, granola, fresh blueberries, or sweet maple syrup.