Blueberry Oat Pancakes Featured in Where Women Cook
The Personalization of Pancakes
FEATURED IN WWCOOK * RECIPE BY KIRSTIN UHRENHOLDT
Pancakes are one of the most perfect breakfast options because you can cater to so many different tastes so easily. Chocolate, oatmeal, banana, or blueberry, the sky is the limit when it comes to this deliciously simple breakfast creation. Today we are celebrating these fantastic blueberry oat pancakes, a breakfast treat that will leave you feeling satisfied, but not too guilty! Find the recipe below, and fall in love with this breakfast staple all over again.
- 1½ cups of milk of choice
- 3 eggs
- 1 Tbsp maple syrup, sweetener of choice
- 1½ cups of almond flour
- 1½ cups of old-fashioned oats (not instant)
- 2 tsp baking powder
- 1 tsp salt
- 1½ cups blueberries, fresh/frozen
- Combine all ingredients except for blueberries in a blender and blend for 30 seconds, or until oats are fairly smooth. Pour batter into a bowl and let rest for 10-15 minutes, or until slightly thickened. Fold blueberries into batter.
- Heat pan over medium heat, pour a little oil on a paper towel, and carefully rub it on the hot pan. For each pancake, plop 2 heaping tablespoons of batter onto pan. Let pancakes cook for 3-4 minutes, or until little bubbles in batter start to pop and the edges are dry.
- Gently flip pancakes, cook for 1-2 minutes, and repeat. Finished pancakes can be kept warm by covering with foil and placing in a 200-degree oven. Make extra, as they freeze well and can be reheated on busy mornings!
Almond flour can be found at health-food stores and Trader Joe’s. You can also make your own by putting blanched, skinless almonds in a food processor and pulsing it until it is soft flour.