Ingredients
2 tablespoons butter (unsalted, melted, cooled)
1 cup rolled oats (uncooked, old fashioned)
1/2 teaspoon baking powder
1/4 cup whole wheat flour
1/2 cup blueberry (fresh or frozen)
11/2 tablespoons sugar
1 large egg (beaten)
1/2 teaspoon baking soda
1 cup buttermilk (lowfat (can substitute 1 cup milk plus 1 tablespoon lemon juice or vinegar))
Steps
- 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). - In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Add the flour mixture, egg, melted butter, and blueberries to the oat-buttermilk mixture. Stir to combine.
- Spray a nonstick skillet with nonstick spray and set over medium heat.
- 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.
- Cook on the first side until bubbles form and pop on the top surface and the edges are dry, about 3-4 minutes.
- Flip all of the pancakes over and cook on the other side until golden-brown, about 1-2 minutes.
- Repeat steps 5-7 with any remaining batter.
- Serve warm.
U.S. Department of Agriculture. Nutrition.gov Website. Blueberry Oatmeal Pancakes. Recipe source: Source U.S. Department of Veterans Affairs. Available at nutrition.gov/recipes. Access date: 09-05-2024.