Blueberry Oatmeal Pancakes – Simplest Recipe Ever : Repare a batch of these wholesome Blueberry Oatmeal Pancakes for a breakfast that is not only easy to prepare but also extra-special for your family. It is not only simple and quick to put together, but these are also very well received by the children.
Blueberry Oatmeal Pancakes – Simplest Recipe Ever
I love making this breakfast for my kids more than any other. What’s not to love about these pancakes? They’re full of healthy oats, whole wheat flour, and sweet blueberries. Making two of something is helpful because I can store one in the freezer for later use. This is especially helpful on busy mornings when I need to quickly feed my family.
I put the step-by-step pictures below the recipe card in case you need more help seeing what to do. Have fun pancaking!
ngredients
To Soak the Oats:
- 2 cups rolled oats uncooked
- 2 cups buttermilk
Dry Ingredients:
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2Â large eggs
- 2 tablespoons oil OR melted butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
To Mix In:
- 1 cup blueberries fresh or frozen both work
Also Read:- Gluten-Free Peanut Butter Mug Cake Recipe
Instructions
Soak oats: First, in a medium bowl, combine the oats and buttermilk, and then set the mixture aside for ten minutes.
Make pancake batter: Take the bowl containing the soaked oats and add the wet ingredients. Whisk the mixture until it is completely combined.
Using a spatula, rather than a whisk, combine all of the dry ingredients in a large bowl and thoroughly mix them together.
Next, add the dry ingredients to the wet ingredients and fold them together until they are completely combined.
To avoid overmixing! Or you will end up with pancakes that are thick and sticky.
Blueberries should be folded in (this works wonderfully if you use fresh blueberries.
A few tips
Oats: For this, I use regular rolled oats. Traditional ones require a 15 to 20-minute soak. Quick cooking is an option, but the pancakes won’t be as substantial.
In the event that buttermilk is unavailable, you may substitute two cups of ordinary milk with one teaspoon of white vinegar.
Flour made from whole wheat works nicely. If you choose not to use whole wheat, it is not necessary. A tablespoon or two more should be added if you use normal white flour.
Maple syrup can be replaced with runny honey or white sugar.
Remember to soak the oats. The pancakes won’t come out properly without this step! To make fluffy pancakes, the oats need to be soaked. The pancakes will be considerably flatter if you don’t.
Don’t stir too much. This is always crucial when making pancake batter, but it becomes even more crucial when utilising whole wheat flour and oats. Fold just a few times, or until nearly all of the dry flour spots have disappeared. It will have lumps. Stir it until smooth, but do not stir. Should it become really thick and stringy, you have most likely overmixed.
Frozen blueberries: I like to top each pancake with a few blueberries straight out of the freezer to prevent the batter from going grey. If you decide to fold them in, proceed with extreme caution to avoid creating grey pancakes.
Nutrition
- Calories:Â 159kcal
- Carbohydrates:Â 23g
- Protein:Â 5gFat:Â 6g
- Saturated Fat:Â 1g
- Cholesterol:Â 32mg
- Sodium:Â 197mg
- Potassium:Â 234mg
- Fiber:Â 3gSugar:Â 5g
- Vitamin A:Â 112IU
- Vitamin C:Â 1mg
- Calcium:Â 93mg
- Iron:Â 1mg
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