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I use a wonderful technique of grinding my own oats in this pancake recipe, which boosts the health value. But oats aren't the only power food in these fluffy pancakes: You get plenty of bursting-with-flavor blueberries in every bite, too! —Candy Summerhill, Alexander, Arkansas
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 pancakes equals 221 calories, 3 g fat (1 g saturated fat), 48 mg cholesterol, 327 mg sodium, 41 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
Originally published as Blueberry Oat Pancakes in Healthy Cooking April/May 2009, p35
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Reviewed on Oct. 17, 2011 by brendadawn
Loved this! SO flavorful and delicious. I served them with TOH's homemade blueberry syrup, which was absolutely amazing! SO delicious!
Reviewed on Oct. 15, 2011 by brendadawn
Wonderful recipe - a keeper for sure! We will definitely be making this one again!
Reviewed on Aug. 30, 2011 by mira_giovanni
My family loves pancakes, EXCEPT me, these however are a hit with ALL of us! I love the texture and the fact that they don't have that traditional pancake taste.After experimenting I made a few changes to the directions, first I use 3/4 cup skim milk in place of the evaporated milk. [The skim milk is cheaper and produces a thinner batter, plus I hate trying to find uses for a partial can of evaporated milk.] Second I fold whatever fruit i'm using right into the batter meaning I usually end up with 12-15 pancakes. Also I alter my juice, extract and cinnamon depending on the fruit I'm using. My favorite spice combination is 1/4 tsp each cinnamon and cardamon. Most often I replace the orange juice with whatver fruit juice I'm using. [Pineapple for pina colada, peach for peach...]. Lastly I made a sweet potato version by using mashed sweet potatoes and finely chopped spinach. [A warning though the sweet potato were much moister.] One last note these freeze and reheat well, just pop them in the toaster or wicrowave [The sweet potato need to go in the microwave, they stick to the toaster :( ]
My family loves pancakes, EXCEPT me, these however are a hit with ALL of us! I love the texture and the fact that they don't have that traditional pancake taste.
After experimenting I made a few changes to the directions, first I use 3/4 cup skim milk in place of the evaporated milk. [The skim milk is cheaper and produces a thinner batter, plus I hate trying to find uses for a partial can of evaporated milk.] Second I fold whatever fruit i'm using right into the batter meaning I usually end up with 12-15 pancakes. Also I alter my juice, extract and cinnamon depending on the fruit I'm using. My favorite spice combination is 1/4 tsp each cinnamon and cardamon. Most often I replace the orange juice with whatver fruit juice I'm using. [Pineapple for pina colada, peach for peach...]. Lastly I made a sweet potato version by using mashed sweet potatoes and finely chopped spinach. [A warning though the sweet potato were much moister.] One last note these freeze and reheat well, just pop them in the toaster or wicrowave [The sweet potato need to go in the microwave, they stick to the toaster :( ]
Reviewed on Aug. 06, 2011 by danythegirl78
my new favorite!!!
Reviewed on May. 09, 2011 by Sweet01
Yummy!!!!
Reviewed on Mar. 06, 2011 by danythegirl78
the best!!!!
Reviewed on Feb. 05, 2011 by cooks a lot
All 12 of my family loved them! I made two substitutions (becuase of what I had on hand). I used strawberries instead of blueberries and I did not have wheat flour. Also, I did not take the time to process the oats. I thought it may make the texture off, but it was fine. They did take a bit longer to cook than 'normal' pancakes. But they are a definate make again. yum, yum!
Reviewed on Feb. 03, 2011 by gratefulservant_AZ
I loved these and loved that they were so healthy. My only complaint was that they stuck when I used cooking spray, so I used a little canola oil to cook them in. I liked the flavor personally. It was a thick batter, but it was fine to me. I would make it on a day I would be off work because the prep time is a little more than usual.
Reviewed on Jan. 15, 2011 by King's Daughter
We really liked these pancakes. My children were very skeptical but praised them after they tasted 'em. I added one more teaspoon of baking powder. The next time I would use only one tablespoon of sugar. They were a little too sweet for us.
Reviewed on Jan. 13, 2011 by kellysl
I tried the suggestion of the low fat option and the original and they were both amazing really recommend
Reviewed on Oct. 11, 2010 by madelineheart
My husband loves blueberries. These are some of his favorite pancakes.
Reviewed on May. 11, 2010 by kalyn17
These pancakes tasted great!I did add a little extra liquid to the batter because it seemed to thick.
These pancakes tasted great!
I did add a little extra liquid to the batter because it seemed to thick.
Reviewed on Mar. 24, 2010 by courtney51209
They were ok, nothing special. I like how healthy they are and blueberries are my 14 month old's favorite. So he liked them. But they were not very flavorful to me, maybe it was the wheat flour that kinda blah'ed the taste. I will make again maybe next time with ap flour.
Reviewed on Mar. 17, 2010 by candicearanjo
I used some healthier subsitutions for some of the ingredients - greek yogurt for sour cream and 2 egg whites for the one egg. My family all enjoyed this recipe! It really makes a pretty, fragrant batter.
Reviewed on Mar. 01, 2010 by ramoser0516
Absolutely delicious! I've made pancakes using oats and blueberries before but they were never so light and full of flavor!
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