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Blueberry Oatmeal Pancakes

Combine two breakfast favorites, oatmeal and pancakes, with these delicious blueberry oatmeal pancakes. 

Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
1 cup rolled oats (uncooked, old fashioned)
1 cup buttermilk (lowfat (can substitute 1 cup milk plus 1 tablespoon lemon juice or vinegar))
1/4 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg (beaten)
2 tablespoons butter (unsalted, melted, cooled)
1/2 cup blueberry (fresh or frozen)
non stick spray
  1. Combine the oats and buttermilk in a medium mixing bowl and let sit, covered, in the refrigerator for at least
    30 minutes. If you don’t have time to let it sit, microwave the oat-buttermilk mixture until the oats have absorbed the liquid and the mixture is batter-like, about 1-2 minutes).
  2. In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
  3. Add the flour mixture, egg, melted butter, and blueberries to the oat-buttermilk mixture. Stir to combine.
  4. Spray a nonstick skillet with nonstick spray and set over medium heat.
  5. Working ¼ cup at a time and around the perimeter of the skillet, portion the batter into the pan, leaving at least ½ inch between each portion of batter.
  6. Cook on the first side until bubbles form and pop on the top surface and the edges are dry, about 3-4 minutes.
  7. Flip all of the pancakes over and cook on the other side until golden-brown, about 1-2 minutes.
  8. Repeat steps 5-7 with any remaining batter.
  9. Serve warm.
Meal Type: Breakfast
Category: Kid-Friendly
Food group: Fruits, Grains
Season: Winter, Spring, Summer, Fall