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
Ingredients
- 3/4 cup quick-cooking oats, divided
- 3 tablespoons orange juice
- 1 large 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
Reviews
Very good pancakes. I toned the cinnamon down by half to suit our taste. Also , I just mixed the blueberries into the batter at the end rather than sprinkling them on top of the cooking pancakes. Definitely will make these again.
These are the most wonderful, fluffiest pancakes ever! I love the fresh blueberries in them, but my daughter doesn't like blueberry pancakes, so I may try apple next time. But these are amazing! It only make 8 pancakes for me, though, and I measured 1/4 cup batter for each. Anyway, I love the thick, fluffy texture of these dense pancakes. They are more substantial than traditional pancakes without being too dense. I will definitely be making these again and again! I used fat-free sour cream and white wheat flour for wheat to keep them as light as possible. Very, very good! Definitely a keeper.
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!!!
Yummy!!!!
the best!!!!
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!