- 3/4 cup quick-cooking oats, divided
- 3 tablespoons orange juice
- 1 Eggland's Best 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 whole wheat flour
- 1/4 cup 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
- 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 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.
Reviews for Blueberry Oat Pancakes
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Absolutely Delicious!! Will definitely make again. A decent amount of prep work but VERY worth it. Maybe I will process a bunch of oats ahead of time to have on hand for this recipe. Evaporated milk comes in a small 5 oz. can, so that leaves no leftovers, and I added maybe a tablespoon of milk to get it to the 2/3 C. For sure my favorite pancakes ever.
Loved this! SO flavorful and delicious. I served them with TOH's homemade blueberry syrup, which was absolutely amazing! SO delicious!
Wonderful recipe - a keeper for sure! We will definitely be making this one again!
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 new favorite!!!
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