Best 3 Blueberry Oat Pancakes Recipes
Wake up to the aroma of fluffy, golden pancakes infused with the sweet burst of blueberries and the wholesome goodness of oats. Treat yourself to a hearty and wholesome breakfast with our selection of the best blueberry oat pancake recipes. Whether you prefer classic buttermilk pancakes or crave a vegan or gluten-free option, we have gathered a diverse collection of recipes that cater to your dietary preferences and culinary desires. Get ready to indulge in a stack of deliciousness that will satisfy your cravings and nourish your body.
Here are our top 3 tried and tested recipes!
BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES
For a delightful and easy breakfast, look no further than our gluten-free buttermilk blueberry pancakes. With toasted walnuts, fresh blueberries and sweet syrup, this combination makes breakfast extra special.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 5
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
- In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
- Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
- For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
- Serve pancakes with warm blueberry syrup.
Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 55 mg, Fat 3, Fiber 5 g, Protein 11 g, SaturatedFat 5 g, ServingSize 2 Pancakes and About 1/4 Cup Syrup, Sodium 460 mg, Sugar 32 g, TransFat 0 g
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
BLUEBERRY BANANA OAT BLENDER PANCAKES
Happily vegan and gluten-free + so easy to whip up. The batter's made right in the blender with pulverized oats for the flour, a ripe banana, and almond "buttermilk." The end product? Hearty, golden, lighter than you'd think, and tender too. And SO good with blueberries!
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 15
Steps:
- Add the vinegar to a 1-cup or larger liquid measuring cup. Add almond milk. Stir and set aside for about 5 minutes.
- Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
- Add the remaining ingredients EXCEPT BLUEBERRIES to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
- Add the blueberries to the batter and stir gently to incorporate the blueberries into the batter.
- Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It's hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn't need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes.
- Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
- And serve!
Tips:
- Use ripe blueberries: This will ensure that your pancakes are bursting with flavor.
- Don't overmix the batter: Overmixing will result in tough pancakes. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: This will help them cook evenly without burning.
- Flip the pancakes only once: Flipping them too often will make them tough.
- Serve the pancakes immediately: Pancakes are best when served fresh off the griddle.
Conclusion:
Blueberry oat pancakes are a delicious and healthy breakfast option that are perfect for busy mornings. They are easy to make and can be customized to your liking. Whether you like your pancakes fluffy, thin, or somewhere in between, this recipe has you covered. So next time you're looking for a quick and easy breakfast, give these blueberry oat pancakes a try. You won't be disappointed!
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