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Oatmeal, Buttermilk, and Blueberry Pancakes Recipe

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This recipe for Oatmeal, Buttermilk, and Blueberry Pancakes is from Jordan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 1/4 Cup quick-cooking oats
- 1/2 Cup whole wheat flour
- 3 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 Cup low-fat buttermilk
- 1 egg
- 1 egg white
- 1 tbsp unsalted butter, melted
- 1 tsp grated fresh lemon peel
- 1 Cup fresh blueberries
- 1/2 Cup maple syrup
Directions:
Directions:
1. In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
2. In separate bowl, combine the buttermilk, eggs, butter, and lemon peel.
3. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula.
4. Refrigerate for 30 min.
5. preheat the oven to 250ºF and coat a large nonstick skillet with cooking spray and heat over medium heat.
6. Spoon 1/4 cupfuls of batter into the skillet and cook until tops being to bubble slightly, about 2 1/2 to 3 min. Turn pancakes over and cook the same amount of time, or until golden and cooked through.
7. Transfer cooked pancakes to a baking sheet and keep warm in the oven.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 Min.
Personal Notes:
Personal Notes:
Nutritional Facts

Calories 129.7
Fat 2.4 G
Sat Fat 0.9 G
Cholesterol 21 MG
Sodium 100.7 Mg
Carb 24.6 G
Tot Sugars 13.7 G
Dietary Fiber 1.9 G
Protein 3.6 G

 

 

 

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