Fluffy blueberry oat pancakes

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 2.3 g
  • Cholesterol: 18.5 mg
  • Sodium: 352.4 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Fluffy blueberry oat pancakes calories by ingredient


Introduction

These fluffy pancakes are made like regular pancakes but a good portion of flour is subbed with oatmeal ground in a food processor or blender. Each 1/4 cup of batter is 75 cals and loaded with nutrients. Soy free, dairy free. These fluffy pancakes are made like regular pancakes but a good portion of flour is subbed with oatmeal ground in a food processor or blender. Each 1/4 cup of batter is 75 cals and loaded with nutrients. Soy free, dairy free.
Number of Servings: 20

Ingredients

    1 cup all-purpose flour
    1.5 cups oatmeal (quick or regular), ground*
    2 Tbsp baking powder
    2 Tbsp sugar (adjust to sweetness of berries)
    1 tsp salt

    2 large eggs, lightly beaten
    2 Tbsp, vegan margarine
    1.5 cup unsweetened almond milk

    1 cup fresh blueberries

Tips

Freeze left over batter in a large Ziploc. Thaw overnight in the fridge for a quick breakfast the next morning.


Directions

Whisk together dry ingredients. Whisk in margarine until broken up into small pieces. Whisk in eggs and milk until just combined (tiny lumps are OK!). Do not OVER MIX!

Use non-stick spray, or a paper towel dabbed in oil to rub down a cool skillet. Heat skillet over medium heat. Use a 1/4 cup scoop to measure batter for each pancake. Pancakes are ready to flip when bubble appear on top or the edges start to look golden on the bottom side. Takes about 2-3 minutes each side.

Serving Size: makes about 20 small pancakes

Number of Servings: 20

Recipe submitted by SparkPeople user MANIC_GEISHA.