IreneOatmeal blueberry pancakes
My hubby, my son, and I are all big pancake lovers (and I have no doubt that when my daughter is older she will be the same) and at least once a month we have Pancake Sunday. We just adore whole wheat pancakes, fruity pancakes, and also pancake-like dishes such as crepes, waffles, pannekaken, and Dutch babies. Mmm, starchy goodness.
This weekend I made oatmeal blueberry pancakes, served with pieces of fresh fruit. So good with a cup (or two) of freshly brewed coffee!
Oatmeal Blueberry Pancakes (adapted slightly from this recipe at Allrecipes)
Ingredients
Makes about 6-8 servings (I used half of the batter that this makes and froze the other half)
Directions
Sometimes I use all whole-wheat flour instead of half whole-wheat and half all-purpose. And depending on my mood, I might throw in ground flax or wheat germ as well. These pancakes are already pretty good for you, but it doesn't hurt to boost the nutritional value.
This weekend I made oatmeal blueberry pancakes, served with pieces of fresh fruit. So good with a cup (or two) of freshly brewed coffee!
Oatmeal Blueberry Pancakes (adapted slightly from this recipe at Allrecipes)
Ingredients
Makes about 6-8 servings (I used half of the batter that this makes and froze the other half)
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp baking powder
- 3/4 tsp salt
- 1 1/2 cups quick-cooking oats
- 2 cups soy milk
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 tsp vanilla
- 1/2 cup blueberries
- Preheat a lightly buttered griddle over medium heat. (I use an electric griddle set to 300 F.)
- In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
- In a small bowl, mix oats and soy milk.
- Whisk in eggs, oil, and vanilla. Pour the wet ingredients into the flour mixture all at once, and mix until smooth.
- Gently fold blueberries into the batter.
- Using a 1/4 cup scoop, pour batter onto the prepared griddle. Cook 1 to 2 minutes, or until bubbly. Flip, and continue cooking until lightly browned.
Sometimes I use all whole-wheat flour instead of half whole-wheat and half all-purpose. And depending on my mood, I might throw in ground flax or wheat germ as well. These pancakes are already pretty good for you, but it doesn't hurt to boost the nutritional value.
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I hope you are dishing some out because that picture has my mouth watering. we are all big pancake lovers over at he envirowarriors place too and I*ll have two of those beauties thanks, with lemon and sugar on mine, tons of it ~ like syrup. All with a nicely fresh brewed decaf coffee on soy.
Aaahhh! now that was an afternoon tea to remember, thank you.
Lilla
(thanks for the recipie too will pass it on to youngest sweeets chef who specialises in these things with variant gluten flour free alternatives!)
Have you tried adding LSA to your pancacke and cake mixes for fibre and yummo (lip smaking) variety?
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Lilla, I had to google LSA. I don't think I've ever seen it, or perhaps it goes under another name here. Sounds good though!
(BTW Carolyn I am in Canada. You're probably on the other side of the globe?)
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I'm Australian. I live a long, long way away. I'll have to follow your recipe and make the pancakes myself!
Thank you for sharing.
i'm indonesian and my family are pancake big lovers too, like your family... =)
i'll make for tea time today..
thanks for sharing this one...