Blueberry Oatcakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.5
  • Total Fat: 3.8 g
  • Cholesterol: 41.9 mg
  • Sodium: 50.5 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Blueberry Oatcakes calories by ingredient


Introduction

I love these pancakes! They are so hearty and filling that one really is enough. I usually have them with a pat of butter or a smear of applebutter. They do not need syrup. I love these pancakes! They are so hearty and filling that one really is enough. I usually have them with a pat of butter or a smear of applebutter. They do not need syrup.
Number of Servings: 8

Ingredients

    1 1/2 cup rolled oats (you can choose to pulse grind them slightly in a blender or food processer)
    2 c. skim milk with 1 T vinegar or lemon juice
    1 c. whole wheat flour
    1 tsp baking soda
    1/2 tsp salt (may omit)
    1 T sugar
    2 eggs - beaten
    1/2 tsp cinnamon
    1 cup fresh/ frozen blueberries

Directions

Mix all of your dry ingredients together. Combine the wet ingredients and then add to the dry. Allow the mixture to stand for approximately 15-30 minutes to allow the rolled oats to absorb the liquid. Fold in the blueberries after the mixture has stood, or sprinkle the blueberries on the pancake when you pour it on the griddle. Scoop 1/2-2/3 cup of batter onto a hot griddle that has been sprayed with non-stick spray. Cook ~ 2 minutes per side. Serve with a side of applesauce or fresh fruit and bacon!

Serving Size: Makes ~ 8, 8" pancakes