Hearty Yet Healthy Blueberry Oatmeal Pancake Recipes

Steps:

• Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
• Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
• Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
• Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, buttermilk, oil and vanilla. Stir into the dry ingredients just until moistened., Pour batter by 1/4 cupful onto a hot griddle that has been coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.

Steps:

• Place dry ingredients in blender and process until the oat flakes become fine. Transfer dry ingredients into medium bowl. In a separate bowl, lightly mix liquid ingredients, then add to dry ingredients, mixing only until moistened. Let batter stand 5 minutes, the spoon batter onto preheated griddle for cooking. Turn pancakes when edges are firm.

Steps:

• Combine all ingredients except for the blueberries and stir until well mixed.
• Gently fold in blueberries.
• In a skillet sprayed with nonstick spray, drop batter into pan to form 1 large pancake (or 3 smaller pancakes).
• Once pancake begins to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip them to prevent sticking).
• Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.