Blueberry Oatmeal Pancakes
User Reviews
5
Blueberry Oatmeal Pancakes
Description
The Blueberry Oatmeal Pancakes recipe uses oat flour as the base, enhanced by Greek yogurt to add moisture and a slight tang. Lemon zest and juice bring a fresh brightness that complements the cinnamon's warmth, yielding a balanced flavor profile. Lightly beaten eggs bind the mixture, and sugar adds sweetness. The method involves mixing wet and dry ingredients separately, then combining without overmixing to maintain a tender texture. Blueberries are incorporated directly onto the pancakes during cooking so that fruit bursts subtly without bleeding into the batter.
Cooking the batter on a butter-coated skillet at moderate heat ensures a lightly crisp exterior while keeping the inside fluffy with a soft crumb. Pancakes are flipped when bubbles appear on the surface and edges begin to set, a classic technique for even cooking.
Serving these pancakes with syrup and fresh fruit elevates the meal with extra flavor and texture contrast. They’re suitable for breakfast or brunch when you want something hearty yet flavorful. The addition of lemon and cinnamon distinguishes them from plain oat pancakes, adding character without overpowering.
For best results, letting the batter rest before cooking allows the oat flour to hydrate properly, enhancing fluffiness. Avoid overmixing to prevent dense pancakes. Ensuring the pan is hot and well-buttered prevents sticking and fosters an attractive golden-brown color.
Ingredients
- 1 1/4 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons granulated sugar or coconut sugar
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 egg lightly beaten
- 2 tablespoons milk if needed
- 1/2 cup blueberries
- 2 tablespoons butter for greasing the skillet
Instructions
- Mix the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla in a large bowl until smooth.
- Mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the flour mixture to the egg mixture and stir until thoroughly combined with no lumps.
- If the batter is too thick, add milk, one tablespoon at a time.
- Preheat an electric grill to 350 degrees F, or place a non-stick skillet over medium-high heat.
- Add the butter and melt it by moving it around to coat the cooking surface thoroughly.
- Pour ¼ cup portions of pancake batter, add 4-5 blueberries to each pancake, and cook until bubbles start forming and the sides become set, about 2-4 minutes.
- Flip and cook for 2-4 minutes on the other side or until golden brown.
- Serve with syrup and fresh fruit.
Notes
- Let the batter rest for 10-15 minutes before cooking to improve texture by allowing the oat flour to absorb the liquids.
- Mix ingredients until just combined; avoid overmixing to keep pancakes light and tender.
- Watch the batter consistency; it should be lumpy and thick enough to drop from a spoon without running.
- Flip pancakes only when bubbles form on top and edges look set to ensure proper cooking and fluffiness.
- Use enough butter or oil in the pan to prevent sticking and promote even browning.
- Use one egg per cup of flour for best height and texture; this recipe uses two eggs for a bit more structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 222mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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