Oatmeal Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 127.2
- Total Fat: 2.9 g
- Cholesterol: 0.7 mg
- Sodium: 238.3 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.5 g
- Protein: 4.9 g
View full nutritional breakdown of Oatmeal Blueberry Pancakes calories by ingredient
Introduction
Spices can be used in the amounts preferred. They are not included in the recipe calculator. Nutrition facts are per pancake. Spices can be used in the amounts preferred. They are not included in the recipe calculator. Nutrition facts are per pancake.Number of Servings: 9
Ingredients
-
1 1/4 c. oats (not instant)
1 1/4 c. nonfat milk
1 T. ground flax
1 c. whole wheat flour
2 t. baking powder
2 t. vanilla
1 c. frozen blueberries, unthawed
spices to taste: cinnamon, nutmeg, allspice, ginger, cloves, or pumpkin pie spice
Directions
Makes 9 pancakes.
Mix oats and milk in large bowl; let sit for at least 5 minutes. (Some people put this mixture in the fridge overnight.) Add. ground flax, water, vanilla, and canola oil to bowl; mix well. In a separate bowl, mix flour, baking powder, and spices. Toss blueberries with dry ingredients. Add flour mixture to oat mixture and stir just until blended.
Cook on a griddle over med-high heat, using scant 1/3 c. batter per pancake.
Number of Servings: 9
Recipe submitted by SparkPeople user FATYOGINI.
Mix oats and milk in large bowl; let sit for at least 5 minutes. (Some people put this mixture in the fridge overnight.) Add. ground flax, water, vanilla, and canola oil to bowl; mix well. In a separate bowl, mix flour, baking powder, and spices. Toss blueberries with dry ingredients. Add flour mixture to oat mixture and stir just until blended.
Cook on a griddle over med-high heat, using scant 1/3 c. batter per pancake.
Number of Servings: 9
Recipe submitted by SparkPeople user FATYOGINI.
Member Ratings For This Recipe
-
MAMMADANNA
