Honey Oat and Blueberry Pancakes

Staff Writer
Honey Oat and Blueberry Pancakes
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
272
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.

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.

Nutritional Facts

Total Fat
11g
17%
Sugar
12g
N/A
Saturated Fat
2g
8%
Cholesterol
44mg
15%
Protein
8g
17%
Carbs
38g
13%
Vitamin A
44µg
5%
Vitamin B12
0.3µg
5.6%
Vitamin B6
0.1mg
7.1%
Vitamin C
4mg
6%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
10%
Vitamin K
8µg
10%
Calcium
167mg
17%
Fiber
5g
19%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
2mg
11%
Magnesium
64mg
16%
Monounsaturated
6g
N/A
Niacin (B3)
1mg
6%
Phosphorus
338mg
48%
Polyunsaturated
2g
N/A
Potassium
251mg
7%
Riboflavin (B2)
0.2mg
12%
Sodium
336mg
14%
Sugars, added
6g
N/A
Thiamin (B1)
0.3mg
17.3%
Zinc
2mg
11%

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