BLUEBERRY OATMEAL PANCAKES
I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.
Provided by TheLadyBrianna
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
- Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
- Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g
MOM'S OATMEAL BLUEBERRY PANCAKES
These pancakes were a regular feature on Sunday mornings when I was growing up. They're still the best I've ever had. Buttermilk pancakes with oatmeal and blueberries.
Provided by steviewonderbread
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a lightly oiled griddle or frying pan over medium high heat.
- In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
- Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 45.7 g, Cholesterol 97.9 mg, Fat 5.9 g, Fiber 4.5 g, Protein 13 g, SaturatedFat 1.8 g, Sodium 905.3 mg, Sugar 11.8 g
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
OATMEAL PANCAKES
These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
Provided by Food Network
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
- Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
- Serve the pancakes with a dollop of yogurt and sliced strawberries.
BLUEBERRY OAT PANCAKES
Steps:
- In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside., Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 221 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
OATMEAL BUTTERMILK BLUEBERRY PANCAKES
These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
Provided by Martha Rose Shulman
Categories easy
Time 1h20m
Yield A dozen pancakes
Number Of Ingredients 13
Steps:
- Combine the milk and rolled oats in a bowl, and set aside.
- Sift together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams
BLUEBERRY BUTTERMILK OATMEAL PANCAKES
DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.
Provided by LAURIE
Categories Breakfast
Time 13m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Mix oatmeal and buttermilk.
- Add eggs.
- Combine dry ingredients separately.
- Add to the oatmeal mixture.
- Stir in the butter.
- Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
- Cook on hot greased griddle until bubbles show through.
- Flip and cook on other side until golden brown.
EASY OATMEAL PANCAKES WITH MIXED BERRY TOPPING
Don't be tempted to skip breakfast. These wholesome pancakes can be on the table in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cook topping ingredients over medium heat, stirring occasionally, until berries are thawed and mixture is warm. Remove from heat; set aside.
- In medium bowl, mix oats, brown sugar, milk and vanilla; set aside.
- Heat 12-inch nonstick skillet or griddle over medium-high heat, or heat to 375°F. Add egg and baking mix to oat mixture; stir just until all ingredients are moistened.
- For each pancake, pour scant 1/4 cup batter into hot skillet; cook 1 to 1 1/2 minutes or until bubbly. Turn; cook 1 minute longer or until browned. Serve pancakes with topping.
Nutrition Facts : Calories 280, Carbohydrate 57 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 21 g
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
Steps:
- Pour milk over oats and let stand 2-5 minutes.
- Beat in eggs, oil, then remaining ingredients.
- Mixture will be thin.
- Fry on hot griddle.
- Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
BLUEBERRY OATMEAL PANCAKES
Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy, and inexpensive! -Amy Spainhoward, Bowling Green, Kentucky
Provided by Taste of Home
Time 25m
Yield 14 pancakes (1-1/4 cups syrup).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.
Nutrition Facts : Calories 171 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, strawberry, blueberry, raspberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment-lined baking sheet and spread to the edges.
- Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month.
- To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 8 grams, Protein 28 grams, Sugar 37 grams
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