Honey Oat and Blueberry Pancakes Recipe


Nutrition

Cal/Serving: 275
Daily Value: 14%
Servings: 4

Balanced
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g17%
Saturated2g9%
Trans0g0%
Carbs38g13%
Fiber5g19%
Sugars12g0%
Protein9g17%
Cholesterol50mg17%
Sodium579mg24%
Calcium168mg17%
Magnesium65mg16%
Potassium254mg7%
Iron2mg11%
Zinc2mg11%
Vitamin A177IU4%
Vitamin C4mg6%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg12%
Niacin (B3)1mg6%
Vitamin B60mg7%
Folic Acid (B9)28µg7%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E2mg10%
Vitamin K8µg10%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Honey Oat and Blueberry Pancakes
Megan Watson

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!

Click here to see Tips for Making Better Pancakes.

3
Ratings2

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Click here to see more recipes from The Fresh Fridge.

Servings: 4
Cuisine: Breakfast
Special Designations: Vegetarian, Kid-friendly

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human