Description
Blueberry Oatmeal Pancakes are fluffy and hearty, with the perfect blend of oats and fresh blueberries for a nutritious and delicious breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (or more, to taste)
- Butter or oil for greasing the pan
Instructions
- In a blender or food processor, pulse the rolled oats until they resemble a coarse flour.
- In a large bowl, whisk together the ground oats, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If needed, add a bit more milk to adjust the consistency.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Heat a griddle or non-stick skillet over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Flip the pancakes when small bubbles form on the surface.
- Serve hot with maple syrup or your favorite toppings.
Notes
- For extra texture, you can add 1/4 cup of chia seeds or flaxseeds to the batter.
- If using frozen blueberries, fold them in gently to prevent the batter from turning purple.
- You can also top these pancakes with extra blueberries or a sprinkle of oats for added crunch.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Blueberry, Oatmeal, Pancakes, Healthy, Breakfast