Honey Oat and Blueberry Pancakes Recipe
Daily Value: 14%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||28µg||7%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Homemade, from-scratch pancakes with a healthy kick — these Honey Oat and Blueberry scratch-Pancakes are definitely worth the effort. I even used 2-percent milk in these instead of the traditional buttermilk and they turned out delicious. One of my favorite things about these pancakes is that all of the ingredients are ones you probably already have in your cupboard. Can’t wait to make them again for breakfast!
- 1/2 cup all-purpose or whole-wheat flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg, at room temperature
- 1 1/3 tablespoons honey
- 3/4 cup 2-percent milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil, plus more for the griddle
- 1 cup fresh blueberries
- Jam, fresh fruit, or maple syrup, for serving
Preheat the oven to 150 degrees or the lowest temperature available.
Add the flour and oats to the bowl of a food processor and pulse until the oats are ground. Then, add the baking powder, baking soda, salt, and cinnamon and pulse until well mixed.
Next, whisk the egg in a bowl and add it to the dry mix. Add the honey, milk, vanilla extract, and vegetable oil. Pulse until all of the ingredients are mixed.
Heat a cast iron griddle or skillet over medium heat and lightly coat with oil. Using a ¼-cup scoop, pour the pancake batter onto the skillet and add 6-8 blueberries on top of each pancake. Cook until browned on each side (they are ready to flip when the tops start to bubble a little).
To keep already made pancakes warm, place them on an ovenproof dish or baking pan in the oven. Serve with your favorite jam, fresh fruit, or syrup.
Special Designations: Vegetarian, Kid-friendly
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