Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
This recipe blends rolled oats and all-purpose flour with baking powder, baking soda, cane sugar, and salt as dry ingredients. The wet ingredients consist of Greek yogurt, milk, melted coconut oil, and eggs, which are whisked together in a separate bowl. The dry ingredients are gently folded into the wet mixture until just combined, then fresh blueberries are carefully folded in to prevent breaking them.
Cooking the batter in batches on a nonstick pan greased with butter over medium heat produces pancakes that hold their shape and have a tender crumb. The pancakes cook until edges firm and bottoms brown lightly before flipping briefly for even cooking. This creates a nice balance of texture.
Served immediately with maple syrup, these pancakes provide a wholesome breakfast featuring the earthiness of oats and the sweetness of blueberries. They freeze well for future meals and keep for several days when refrigerated.
The recipe includes tips for substitutions including gluten-free flour or flax eggs, and notes the use of frozen blueberries as an option.
Ingredients
- 1 ⅔ cups all-purpose flour
- ⅔ cup rolled oats
- 2 tablespoons cane sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 1 cup milk
- 4 tablespoons coconut oil melted plus more for the pan
- 2 egg large
- ¾ cup blueberries
- maple syrup for serving
Instructions
- In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda and salt.
- In another large bowl, whisk together the wet ingredients: Greek yogurt, milk, melted coconut oil and eggs.
- Transfer the dry ingredients over the wet ingredients and stir using a rubber spatula just until moist. Gently fold in the blueberries.
- Heat a nonstick pan over medium heat. Melt some butter in the pan. Working in batches, scoop 1/3 cup of the batter onto the hot griddle. Cook until the edges firm up and you can slide spatula under the pancake, about 3-4 minutes. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 12 pancakes.
- Serve immediately with maple syrup, if desired
Notes
- Store leftover pancakes in an airtight container in the refrigerator for 3 to 4 days.
- To freeze, separate cooled pancakes with wax paper, place in an airtight container or freezer bag, and freeze up to 3 months.
- Reheat frozen pancakes in the microwave for 1-2 minutes or in an oven at 350ºF for 5-7 minutes until warmed through.
- Some ingredient substitutions include using whole wheat white flour or gluten-free flour blends, or replacing eggs with flax eggs for a vegan option.
- Frozen blueberries can be used directly without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 90mg | 30% |
| Sodium | 293mg | 12% |
| Potassium | 434mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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