Honey Oat and Blueberry Pancakes

Honey Oat and Blueberry Pancakes
Staff Writer
Honey Oat and Blueberry Pancakes

Megan Watson

Honey Oat and Blueberry Pancakes

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.

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
  • egg, at room temperature
  • 1 1/3  tablespoon  honey
  • 3/4  cups  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.

Nutritional Facts

Total Fat
14g
20%
Sugar
14g
16%
Saturated Fat
3g
13%
Cholesterol
56mg
19%
Carbohydrate, by difference
26g
20%
Protein
22g
48%
Vitamin A, RAE
175µg
25%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
186mg
19%
Choline, total
52mg
12%
Fiber, total dietary
2g
8%
Folate, total
57µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
315mg
45%
Selenium, Se
24µg
44%
Sodium, Na
495mg
33%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
89g
3%
Zinc, Zn
2mg
25%

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.