Hearty Yet Healthy Blueberry Oatmeal Pancake
Start your morning off right with these *Hearty Yet Healthy Blueberry Oatmeal Pancakes*—a wholesome twist on a breakfast classic! Packed with nutrient-rich ingredients like old-fashioned rolled oats, whole wheat flour, and fresh blueberries, these pancakes are the perfect balance of indulgence and nutrition. The oats are blended into a fine flour, giving the pancakes a delightfully hearty texture, while ground cinnamon adds a warm, cozy flavor. Sweetened lightly with pure maple syrup and made versatile with your choice of low-fat or non-dairy milk, this recipe is a healthier alternative that doesn't skimp on taste. Quick to prepare in just 25 minutes and yielding a stack of golden-brown perfection, these pancakes are ideal for busy mornings or relaxed weekend brunches. Top them off with extra blueberries, a drizzle of syrup, or your favorite healthy toppings for a breakfast that's as satisfying as it is nourishing. Perfect for health-conscious food lovers searching for "healthy blueberry pancakes," this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Low-fat milk (or any non-dairy milk)
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Pure maple syrup
- 0.75 cup Fresh blueberries
- 1 tablespoon Coconut oil or unsalted butter (for greasing the pan)
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a fine flour-like consistency. This will form the base of your pancake batter.
In a large mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, ground cinnamon, and salt until well combined.
In a separate medium-sized bowl, whisk together the milk, egg, vanilla extract, and maple syrup until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until no dry streaks remain. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with coconut oil or unsalted butter.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm, topped with additional blueberries, a drizzle of maple syrup, or your favorite healthy toppings.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 266 mg | 6% | |
*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.
