Blueberry Pancakes Low Gi with Oats
Start your morning right with these wholesome and fluffy Blueberry Pancakes Low GI with Oats—a delicious, guilt-free twist on the breakfast classic! Packed with fiber-rich rolled oats, nutrient-dense whole wheat flour, and naturally sweetened with honey, these pancakes are designed to provide long-lasting energy and keep your blood sugar levels steady. Fresh bursts of juicy blueberries add vibrant flavor and a boost of antioxidants, while a touch of cinnamon enhances the warmth of each bite. Quick and easy to prepare, this low glycemic recipe is perfect for health-conscious eaters and anyone who loves a comforting yet nutritious meal. Serve them with a dollop of creamy Greek yogurt and a drizzle of pure maple syrup for an irresistible finishing touch.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 0.75 cup Fresh blueberries
- 1 tablespoon Coconut oil or non-stick spray
- 0.25 cup Greek yogurt (for serving, optional)
- 2 tablespoons Maple syrup (for serving, optional)
Instructions
In a blender or food processor, pulse the rolled oats until they become a fine flour-like consistency.
In a medium bowl, whisk together the oat flour, whole wheat flour, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk the egg, almond milk, vanilla extract, and honey until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix.
Gently fold in the fresh blueberries, being careful not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or non-stick spray.
Using a 1/4-cup measuring cup, pour batter onto the hot skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set.
Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep them warm by covering with a clean kitchen towel while you cook the remaining batter.
Serve the pancakes warm with a dollop of Greek yogurt and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 47.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 595 mg | 46% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
