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Blueberry Oat Pancakes

 Blueberry Oat Pancakes
I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! —Candy Summerhill, Alexander, Arkansas
5 ServingsPrep: 20 min. Cook: 5 min./ batch

Ingredients

  • 3/4 cup quick-cooking oats, divided
  • 3 tablespoons orange juice
  • 1 egg, lightly beaten
  • 2/3 cup fat-free evaporated milk
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries

Directions

  • In a small bowl, combine 1/4 cup oats and orange juice; let stand for
  • 5 minutes. Stir in the egg, milk, sour cream, applesauce and
  • vanilla; set aside.
  • Place remaining oats in a small food processor; cover and process
  • until ground. Transfer to a large bowl; add the flours, brown sugar,
  • baking powder, cinnamon, salt and baking soda. Stir in the wet

2 of 2

Blueberry Oat Pancakes (continued)

Directions (continued)

  • ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
  • spray; sprinkle with blueberries. Turn when bubbles form on top;
  • cook until second side is golden brown. Yield: 10 pancakes.
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.