0 from 9 votes
Oatmeal-Blueberry Pancakes
These hearty Oatmeal Blueberry Pancakes with whole grain oatmeal, blueberries, orange zest, and pecans will keep you going all morning long.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 491 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups rolled oats
- 1 ¾ cups milk
- ¼ cup freshly squeezed orange juice
- 2 eggs lightly beaten
- 4 tablespoons butter melted
- ½ cup whole wheat flour
- 1 tablespoon turbinado sugar
- 2 teaspoons grated orange zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 cup blueberries
- ¼ cup Chopped Pecans
- cooking spray
- Syrup for serving
Instructions
- Combine the oats, milk, and orange juice in a large mixing bowl. Let the mixture sit for 15 minutes until the oats soften.
- Add the eggs and melted butter and beat with a wooden spoon until well combined.
- In a medium bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.
- Add the dry ingredients to the wet ingredients. Stir until the dry ingredients are fully incorporated.
- Gently fold in the blueberries and pecans.
- Heat a non-stick skillet or griddle pan over medium heat. If using an electric griddle, heat to about 275-300 degrees. Spray the griddle with cooking spray.
- Pour the batter in ¼ cupfuls onto the heated griddle.
- Cook until bubbles begin to form. Turn and cook on the second side until golden brown (about two minutes on each side).
- Remove finished pancakes to a baking sheet and keep warm in a low oven until finished cooking.
Cup of Yum
Notes
- Be sure to allow time for the oats and liquid mixture to rest as directed in the recipe. This step will allow the oats to soften and absorb some of the liquid.
- Keep finished pancakes warm in a low-temperature oven while cooking the remaining batches.
Nutrition Information
Serving
3pancakes
Calories
491kcal
(25%)
Carbohydrates
55g
(18%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
560mg
(23%)
Potassium
468mg
(13%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
702IU
(14%)
Vitamin C
13mg
(14%)
Calcium
234mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491
% Daily Value*
| Serving | 3pancakes | |
| Calories | 491kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 560mg | 23% |
| Potassium | 468mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 234mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.