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.

4
Servings
242
Calories Per Serving
Deliver Ingredients

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 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
10g
14%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
30g
23%
Protein
7g
15%
Vitamin A, RAE
155µg
22%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
213µg
100%
Calcium, Ca
167mg
17%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
92µg
23%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
114mg
16%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
54mg
4%
Thiamin
1mg
91%
Water
84g
3%
Zinc, Zn
1mg
13%

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.